Native Wattleseed Flatbread with Bush Tomato Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A rustic flatbread infused with ground wattleseed paired with a vibrant bush tomato salsa for a uniquely Australian appetizer. This Australian-inspired vegetarian recipe, ready in about 40 minutes, pairs All-purpose flour, Ground wattleseed, Instant yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 6, 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

• 2 cups All-purpose flour
• 2 tbsp Ground wattleseed
• 1 tsp Instant yeast
• 3/4 cup, 110°F Warm water
• 2 tbsp, plus extra for cooking Olive oil
• 1 tsp Salt
• 1 cup Bush tomatoes (dried or fresh), chopped
• 1/4 cup Red onion, finely diced
• 2 tbsp Fresh coriander, chopped
• 1 tbsp Lime juice
• 1/2 tsp Chili flakes
• 1/2 tsp Salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp ground wattleseed, 1 tsp instant yeast, and 1 tsp salt. Slowly add 3/4 cup warm water (110°F) and 2 tbsp olive oil, mixing until a sticky dough forms.
2. Step 2: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour until doubled.
3. Step 3: Meanwhile, prepare the bush tomato salsa by combining 1 cup chopped bush tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh coriander, 1 tbsp lime juice, 1/2 tsp chili flakes, and 1/2 tsp salt in a bowl. Mix well and refrigerate.
4. Step 4: After the dough has risen, divide into 6 equal pieces and roll each into a 6-inch flatbread about 1/4-inch thick.
5. Step 5: Heat a non-stick skillet over medium-high heat and brush lightly with olive oil. Cook each flatbread for 2-3 minutes per side until puffed and golden with charred spots.
6. Step 6: Serve the warm wattleseed flatbreads with the bush tomato salsa for dipping or topping.