Griddled Flatbreads
This recipe yields delicious homemade flatbreads that are perfect for grilling on the BBQ. The dough is made from a mixture of wholemeal and white flour, combined with yeast, sugar, and olive oil to create a soft and flavorful base. After a brief rise, the dough is divided, rolled out, and cut into squares before being cooked on the BBQ until beautifully puffed and golden. These flatbreads are excellent for serving alongside your favorite dips or enjoyed on their own.
— Constant Cookbook
Ingredients
- 250g strong wholemeal flour
- 250g strong white flour
- 2 x 7g sachets easy-blend yeast
- 1 tsp sugar
- 2 tbsp olive oil
Instructions
- Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave 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 about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
- Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
Cook Time
5M
Prep Time
PT15M
Yield
Makes about 16
Nutrition
- Calories: 117 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.32 milligram of sodium
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