Coriander & Green Mango Flatbread Dough
A vibrant, tropical flatbread dough infused with ground coriander and tangy green mango paste. The coriander adds warm spice notes while the green mango brings subtle tartness and moisture, creating a tender dough that's perfect for roti, dhalpuri, or pan-fried flatbreads. This dough comes together quickly and can be used immediately or refrigerated for later. The combination echoes Caribbean and South Asian flatbread traditions.
- Prep
- 15 min
- Cook
- —
- Wait
- 30 min
- Total
- 45 min
- Makes
- 4 flatbreads (about 8 inches/20 cm each)
Steps
Before you start
- Ensure all ingredients are at room temperature for even mixing
- If using green mango paste from a jar, stir well to combine any separated liquid
- You can rest the dough while you prepare fillings or toppings for your flatbreads
- Have a damp kitchen towel ready to cover the dough
Combine dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour (2.5 cups / 312 g), ground coriander (1.5 teaspoons / 3 g), and fine sea salt (0.75 teaspoon / 4.5 g).
- Make sure the coriander is evenly distributed throughout the flour so the spice flavor is consistent in every bite.
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Ready when: Dry mixture is uniform with no visible coriander clumps
Tip: Whisk rather than just stir to ensure the ground coriander doesn't clump and distribute unevenly.
Add wet ingredients
- Create a well in the center of the flour mixture.
- Pour in the warm water (0.75 cup / 180 ml), green mango paste (0.25 cup / 60 ml), and melted coconut oil (2 tablespoons / 30 ml).
- Stir with a wooden spoon or bench scraper, starting from the center and gradually incorporating flour from the sides, until a shaggy dough forms with no dry flour pockets.
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Ready when: All dry flour is incorporated and a rough, wet dough ball is visible
Tip: Stir gently so you don't splash the wet mixture—working from the center keeps everything contained.
Knead the dough
- Turn the dough onto a lightly floured work surface.
- Knead for 8–10 minutes, folding the dough toward you, pressing with the heel of your hand, rotating a quarter turn, and repeating.
- The dough will be slightly sticky at first but will become smooth and elastic.
- You should feel a slight resistance and the dough should spring back gently when poked.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked; it should hold a slight sheen
Tip: If the dough is too sticky to work with, dust lightly with flour—but avoid adding too much, as the mango paste provides moisture that creates a tender crumb.
Rest the dough
- Shape the dough into a smooth ball and place it in the mixing bowl.
- Cover with a damp kitchen towel or plastic wrap.
- Let rest at room temperature for 30 minutes.
- This allows the gluten to relax and the flavors (especially the coriander and mango) to meld.
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Ready when: Dough is slightly puffed and soft to the touch
Tip: You can skip this rest if you're in a hurry, but 30 minutes produces noticeably better texture and easier shaping.
Divide and shape portions
- After resting, turn the dough onto a lightly floured surface.
- Divide into 4 equal portions (each roughly 3.5 oz / 100 g).
- Roll each portion into a smooth ball by cupping your hand around it and rolling toward you on the work surface.
- Cover the balls with the damp towel while you work, to prevent them from drying out.
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Ready when: Four evenly sized, smooth balls that hold their round shape
Tip: Even portions cook and develop evenly; rolling them into smooth balls makes flattening easier later.
Good to know
Tips
- Green mango paste is tart and brings moisture—it's essential to the flavor and texture. Look for it in Caribbean, South Asian, or specialty markets, or online. If unavailable, the lime-yogurt substitution works well.
- After the 30-minute rest, this dough is ready to flatten and cook. For roti or dhalpuri, roll each ball thin and pan-fry in a cast-iron skillet or griddle over medium-high heat until golden and blistered (1–2 minutes per side).
- The dough can be stuffed before cooking: for dhalpuri, place spiced split peas or sautéed vegetables on one half, fold the other half over, gently flatten, and pan-fry.
- If the dough springs back aggressively when you try to flatten it, let it rest for 5–10 minutes under a towel, then try again—this prevents shrinkage during cooking.
Make ahead
You can prepare this dough up to 1 day ahead. After dividing into balls, wrap them individually in plastic wrap and refrigerate. When ready to use, remove from the fridge 15 minutes before flattening and cooking so they come to room temperature slightly and are easier to work with.
Storage & reheating
Room temperature: Store covered at room temperature for up to 4 hours before cooking. Refrigerator: Wrap dough balls individually in plastic wrap and refrigerate for up to 1 day. Bring to room temperature for 15 minutes before using. Freezer: Wrap balls tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before rolling and cooking.
Substitutions
- green mango paste (or purée) → 1/4 cup (60 ml) buttermilk or plain yogurt mixed with 1 tablespoon fresh lime juice. This provides tartness and moisture similar to green mango. Reduce warm water to 1/2 cup (120 ml) to avoid excessive wetness.
- ground coriander → 1.5 teaspoons (3 g) ground cumin or a mix of 1 teaspoon cumin and 0.5 teaspoon ground cardamom. Cumin is earthier; the cumin-cardamom blend adds warm, aromatic spice. The flavor profile shifts but remains Caribbean-inspired.
- coconut oil, melted → 2 tablespoons (30 ml) neutral oil (vegetable, canola, or sunflower oil) or ghee. Neutral oil creates a less tropical flavor; ghee adds richness and a subtle nuttiness. Texture and cook time remain the same.
- all-purpose flour → 2 cups (250 g) all-purpose flour + 0.5 cup (60 g) whole wheat flour. Whole wheat adds nuttiness and nutrition, but requires slightly more liquid. If the dough is too dry, add 1–2 tablespoons warm water.
