Griddled flatbreads

These flatbreads go effectively with dips and are the perfect finger food for outside entertaining


  • 250g solid wholemeal flour
  • 250g powerful white flour
  • 2 x 7g sachets uncomplicated-blend yeast
  • one tsp sugar
  • two tbsp olive oil


  1. Idea the flours into a foods processor. Increase the yeast, sugar and 1tsp salt, then mix very well. Pour in 350ml heat drinking water and the oil, then course of action to a smooth dough. Mix for one min, then go away right until doubled in size, about one hour.
  2. Pulse the dough a few of times just to knock out the air, then tip on to a floured floor. Cut the dough in 50 % and roll out a person 50 % to a rectangle about 20 x 40cm. Trim the edges applying a large sharp knife, then lower into 8 10cm squares. Line a significant tray or two baking sheets with non-stick paper and prepare the bread rectangles about the tray in a single layer. Repeat with the other half of the dough. Go away in a heat location for about 30 mins till the dough is just starting off to increase.
  3. Spot bread specifically on to the BBQ racks and cook for a pair of minutes till they puff up, then flip about and cook dinner on the other side. Idea into a basket and provide with the dips.

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