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Quick coriander flatbreads recipe

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

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

  1. 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.
  2. 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.
  3. 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.

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