Veggie-Packed Wattleseed Flatbread with Sweet Tomato Chutney

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A rustic Australian-inspired flatbread seasoned with native wattleseed, topped with sautéed vegetables and a sweet tomato chutney for a vibrant vegetarian meal. This australian-inspired vegetarian (vegetarian) ready in about 60 minutes blends all-purpose flour, active dry yeast, 110°F warm water 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 320 calories and feeds 4, 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.

Ingredients

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 3/4 cup, 110°F warm water
• 1 1/2 tsp ground wattleseed
• 2 tbsp olive oil
• 1 tsp salt
• 1 medium, diced red bell pepper
• 1 small, diced zucchini
• 1 small, thinly sliced red onion
• 2 cloves, minced garlic cloves
• 1 cup canned diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/2 tsp, crushed coriander seeds

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour, 1 tsp active dry yeast, 1 tsp salt, and 1 1/2 tsp ground wattleseed. Stir in 3/4 cup warm water and 1 tbsp olive oil. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
2. Step 2: While the dough rises, make the tomato chutney: Heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and 1 small thinly sliced red onion, sauté for 3 minutes until softened.
3. Step 3: Add 1 cup canned diced tomatoes, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1/2 tsp ground ginger, and 1/2 tsp crushed coriander seeds. Simmer for 20 minutes, stirring occasionally, until thickened and fragrant. Season to taste.
4. Step 4: Preheat oven to 450°F. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a baking sheet.
5. Step 5: In a skillet, heat 1 tbsp olive oil over medium-high heat. Sauté 1 diced red bell pepper and 1 small diced zucchini for 5 minutes until tender but still crisp.
6. Step 6: Spread the tomato chutney evenly over the rolled dough, then top with the sautéed vegetables.
7. Step 7: Bake in the oven for 12-15 minutes until the crust is golden and cooked through. Slice and serve warm.