Griddled Flatbreads

Soft, pillowy flatbreads made with a blend of wholemeal and white flour, cooked directly on the barbecue until they puff up beautifully. Perfect for serving alongside dips or as a side to your favourite grilled dishes.

Ingredients

• Strong white bread flour

  ⚖ 250 g 💧 416.7 ml 🥛 1¾ cup
  kcal/г%DV

  Calories

  90245%

  Protein

  30.060%

  Total Fat

  4.25%

  Carbohydrates

  181.265%
• Olive Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Yeast

  ⚖ 15 g 💧 30 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  482%

  Protein

  6.112%

  Total Fat

  1.11%

  Carbohydrates

  6.22%
• Sugar

  ⚖ 4.2 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  160%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  4.21%

Also in this recipe

• Strong Wholemeal Flour 250 g

Instructions

• Tip both flours into a food processor. Add the yeast, sugar and 1 tsp salt, then mix well. Pour in 350ml warm water and the olive oil, then process to a soft dough. Mix for 1 minute, then leave the dough in a warm place until doubled in size, about 1 hour.
• Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle approximately 20 × 40 cm. Trim the edges using a large sharp knife, then cut into eight 10 cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the pieces in a single layer. Repeat with the remaining dough. Leave in a warm place for about 30 minutes until the dough is just starting to rise.
• Place the flatbreads directly onto the barbecue racks and cook for a couple of minutes until they puff up, then flip and cook on the other side until lightly charred and cooked through. Tip into a basket and serve warm alongside your favourite dips.