Crisp-Baked Flatbread with Cilantro and Onion
Light, airy flatbreads baked until crisp-edged, layered with fresh cilantro and onion for a simple accompaniment. This indian-inspired vegetarian ready in about 30 minutes pairs all-purpose flour, water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon coconut oil
- 3 tablespoons fresh cilantro
- 1/4 cup red onion
Instructions
- Step 1: In a bowl, mix 1 cup all-purpose flour, 1/2 cup water, and 1/4 teaspoon salt until a soft dough forms. Knead for 2 minutes on a floured surface until smooth.
- Step 2: Divide dough into 4 equal portions. Roll each portion into a 6-inch circle about 1/8-inch thick. Brush each with 1/2 tablespoon melted coconut oil.
- Step 3: Place flatbreads on a baking sheet lined with parchment. Bake at 400°F (200°C) for 8-10 minutes, until edges are golden brown and crisp.
- Step 4: While baking, finely chop 3 tablespoons fresh cilantro and 1/4 cup red onion. Sprinkle mixture evenly over warm flatbreads immediately after baking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Baked Flatbread with Cilantro and Onion take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Baked Flatbread with Cilantro and Onion?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Crisp-Baked Flatbread with Cilantro and Onion?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Baked Flatbread with Cilantro and Onion for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp-Baked Flatbread with Cilantro and Onion?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
