Milk Kefir Flatbreads w/ coriander seeds

Whoever knows me, knows how much I love milk Kefir. A day doesn’t go by when I don’t drink it, it just makes me feel so damn good! The same goes for spices, my pantry is full of them, all kinds of colors, smells and flavors… I adore them and I add them to every dish I can: breakfast, lunch or dinner.

I started drinking Kefir a while back but I only began to use it in my cooking recently and I gotta say, it was such a revelation and I wish I did it earlier. When we talk baking, milk Kefir act as a leavener as well as making your bread (or flatbreads in this case) super soft and fluffy like the best duck feather pillow ever.

In this recipe I use coriander seeds but you can use anything you want, love or fancy. Remember the intuitive cooking principles! Start with a base and build up from there.


Makes 4 medium flatbreads

250ml milk kefir
2 cups all purpose flour
2 tablespoon coriander seeds, crushed
A pinch of salt

Canola oil for brushing

1 – Mix the flour with the kefir and salt in a bowl, set aside.

2 – Lightly toast the coriander seeds in a pan over medium heat. Let them cool for a few seconds then transfer them to a mortar and pestle and crush them, but not completely so the flatbread has some texture.

3 – Add the coriander seeds to the bowl and give everything a good mix. Knead for a couple of minutes until the dough is smooth. You may need to add more flour if the dough is too wet but don’t overdo it, it should be a bit sticky to the touch. Set aside to rest for about 20 mins.

4 – Grab a pan (preferable non-stick) and place it over a medium-high heat. It’s important that the pan is hot enough when you put the flatbreads into it. Whilst the pan is heating up, divide the dough into 4 and shape it into balls. Grab a rolling pin and flatten the balls out to about 5mm thick.

5 – When the pan is hot enough, drop the flatbread in an cook until it starts to turn brown at the bottom. Flip it and brush it generously with canola oil. At this point, it should be rising and big air bubbles will start to appear thanks to the wonderful bacteria. When the flatbread is a bit charred at the bottom, flip it again and brush the other side with canola oil too. At this point it should be ready to serve. Keep an eye on it so it doesn’t burn!

Notes: Swap coriander seeds for nigella seeds if you want to try something different, it’s so yum!

Fermentation workshops and inspiration to transform your health from the inside out