Soft, puffy griddled flatbreads made with a blend of wholemeal and white flour. Perfect cooked on the barbecue and torn up to scoop dips and mezze.
- 250g Strong Wholemeal Flour
- 250g Strong White Bread Flour
- 15g Yeast
- 1 tsp Sugar
- 2 tablespoons Olive Oil
Video
Preparation
- Tip the flours into a food processor, add the yeast, sugar and 1 tsp salt, and mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 minute, then leave until doubled in size, about 1 hour.
- Pulse the dough a couple of times to knock out the air, then tip onto a floured surface. Cut in half and roll one half into a rectangle about 20 x 40cm. Trim the edges with a sharp knife, then cut into eight 10cm squares. Arrange over a paper-lined tray in one layer, and repeat with the other half. Leave in a warm place for about 30 minutes until just starting to rise.
- Place the bread directly onto the BBQ racks and cook for a couple of minutes until they puff up, then flip and cook the other side. Serve with dips.
