Native Wattleseed Flatbread with Bush Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic flatbread infused with ground wattleseed paired with a vibrant bush tomato salsa for a uniquely Australian appetizer. This australian-inspired vegetarian (vegetarian) ready in about 40 minutes blends All-purpose flour, Ground wattleseed, Instant yeast into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 160 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 20 min Serves 6 Australian cuisine 160 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Native Wattleseed Flatbread with Bush Tomato Salsa take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Native Wattleseed Flatbread with Bush Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Native Wattleseed Flatbread with Bush Tomato Salsa?

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 Native Wattleseed Flatbread with Bush Tomato Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Native Wattleseed Flatbread with Bush Tomato Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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