Fluffy BBQ flatbreads
- Anna Glover
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Serves 12 - 15
Easy
Prep: 35 mins
Cook: 45 mins
plus 1 hr proving
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Top these flatbreads with chicken, lamb or veg skewers. Alternatively, serve with our chilli and garlic butter (see below) or your favourite hummus for dunking
Freezable
Vegetarian
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App onlyAny-veg hummus. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.2 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
1 kg strong white bread flour
plus extra for dusting
-
2 x 7g sachets fast-action dried yeast
-
20g fine sea salt
-
100g natural yogurt
-
4 tbsp olive oil
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Nutrition: Per serving (15)
- kcal279
- fat4g
- saturates1g
- carbs51g
- sugars1g
- fibre2g
- protein9g
- salt1.33g
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Method
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step 1
Tip the flour into a stand mixer or large bowl, and add the yeast and salt. Whisk the yogurt, oil and 550ml warm water together in a large jug, then pour this into the flour mixture. Knead using the dough hook attachment for 5-8 mins until smooth and elastic. Or, do this by hand in the bowl just until the dough comes together, then knead on a work surface for 8-10 mins until smooth – it will be slightly sticky and soft. If you’re kneading by hand, you may need an extra dusting of flour, but try not to add too much – wet hands and a dough scraper will help bring the dough together. Cover and leave in a warm place to prove for 1 hr until doubled in size, or chill overnight (this will help develop the flavour, if you have time).
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step 2
Knock the dough back into the bowl, then divide into 12-15 balls. Roll each one out on a lightly floured surface just before cooking (you’ll need to do this in batches).
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step 3
Light the barbecue and wait until the coals are ashen and the flames have died down. (If using a gas barbecue, heat to medium-high; if cooking indoors, heat a frying pan over a medium-high heat.) Cook over indirect heat for 2-3 mins on each side until golden and puffed up. Wait until they release themselves from the grill bars before flipping. (Or, cook in a frying pan for 2-3 mins on each side.) Keep warm while you roll out and cook the remaining flatbreads. Once cool, will keep wrapped and frozen for up to three months. Serve with chilli & garlic butter (see below) if you like.
Burnt chilli & garlic brown butter
Char 3 large red chillies under a hot grill or on the barbecue until blackened all over, about 10 mins. When cool enough to handle, scrape off most of the blackened skins using a knife, then finely chop the flesh (keep the seeds in if you prefer it spicier). Melt 150g butter in a pan over a medium heat, or in a flameproof pan on the barbecue, until foaming. Finely slice 3 garlic cloves and sizzle these for 1 min until fragrant. Remove from the heat and stir in the chopped chillies, a small handful of chopped parsley and a pinch of salt. Brush this over the cooked flatbreads just before serving, or serve alongside for dunking.
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