Name: Griddled flatbreads
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 50 min
Yield: Makes about 16
Cuisine: British
Ingredients: 250g strong wholemeal flour; 250g strong white flour; 2 x 7g sachets easy-blend yeast; 1 tsp sugar; 2 tbsp olive oil

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Griddled flatbreads

Griddled flatbreads

Mary Cadogan

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Makes about 16

More effort

Prep: 15 mins

Cook: 5 mins

Plus rising

A star rating of 4.5 out of 5.8 ratingsRate

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These flatbreads go well with dips and are the perfect finger food for outdoor entertaining

Freezable (Raw dough can be frozen)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g strong wholemeal flour
250g strong white flour
2 x 7g sachets easy-blend yeast
1 tsp sugar
2 tbsp olive oil

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Nutrition: per flatbread

kcal117
fat2g
saturates0g
carbs22g
sugars1g
fibre2g
protein4g
salt0.32g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2008

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A star rating of 4.5 out of 5.8 ratings

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