Quick coriander flatbreads recipe
You can do more than just meat on your barbecue – try these herby flatbreads for an easy bread recipe with delicious smoky flavour. Serve these speedy flatbreads alongside your grilled mains, or with dips for a delicious informal starter.
See method- Makes 6
- 10 mins to prepare and 10 mins to cook, plus 15 mins resting
- 179 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 275g plain flour, plus extra for dusting
- 1 tsp salt
- 1 tsp ground coriander
- 2 tbsp olive oil
- 10g fresh coriander leaves, finely chopped
Each serving contains
- Energy
- 760kJ 179.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 37.0gProtein 4.6gFibre 2.2g
Method
- Sieve the flour into a large bowl and stir in the salt and ground coriander. Using a wooden spoon, make a well in the flour and pour in 140ml warm water and 1 tbsp olive oil. Mix to a sticky dough. Turn the dough out onto a lightly floured surface and knead for 5-6 mins until smooth and elastic, adding a touch more flour if needed. Set the dough aside, covered, in a clean bowl to rest for 15 mins. Meanwhile, heat the barbecue.
- Divide the dough into 6 equal portions and roll each piece into a ball. Using a floured rolling pin, roll each ball into an oval, roughly 18cm long.
- Cook the flatbreads on the barbecue or a hot griddle pan for 2½–3½ mins each side until charred. Remove and drizzle with the remaining oil and fresh coriander. Serve immediately.
- See more Barbecue recipes
