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Quick coriander flatbreads recipe
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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
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Energy
760kj
179kcal
9%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
1g
1%
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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.
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