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In a bowl, mix the flour, sea salt, coriander and chilies. Add the yeast water and oil and knead quickly with the dough hook of a mixer to a smooth dough. Cover and allow to rest in a warm place for 30 mins. In a bowl, mix the yogurt, garlic and cumin. Season with salt and black pepper. On a floured surface, knead the dough again and divide into 12 equal pieces. Roll into balls, cover with a moist paper towel and allow to rest for 15 mins. On a floured work surface, roll the dough balls into 6 inch diameter circles. Heat a large frying pan until very hot. Sprinkle the flatbreads lightly with water and fry one at a time for 2-3 mins each, until lightly browned. Transfer to a wire rack, sprinkle lightly with water again and cover with a paper towel. Serve with the lettuce and yogurt dip.
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Temperature-controlled proofing box — bread, yogurt, tempeh
Fruity, spicy Calabrian chili — pasta, pizza, sandwiches
Coarse Korean chili flakes — essential for kimchi and stews
Spicier cousin of guajillo — bold salsas, adobo, red enchilada