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Quick coriander flatbreads recipe

11 ratings

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
Healthy
Vegan
Vegetarian
Dairy-free

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
179kcal 9%
Fat
3g 4%
Saturates
0g 2%
Sugars
1g 1%
Salt
0.5g 9%

of the reference intake
Carbohydrate 37g Protein 4.6g Fibre 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