Griddled flatbreads

Griddled flatbreads

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins Plus rising

Skill level

Moderately easy

Servings

Makes about 16

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

Nutrition and extra info

Additional info

  • Raw dough can be frozen
  • Vegetarian
Nutrition info

Nutrition per flatbread

kcalories
117
protein
4g
carbs
22g
fat
2g
saturates
0g
fibre
2g
sugar
1g
salt
0.32g

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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Method

  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.
  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.
  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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Comments

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amie_dee's picture
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These were awesome. More like little pittas (I'd always wondered how to make pitta bread!). Had them with cheese, hummus and other dips. My friends loved them!

landofmt's picture
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add some cheese on the top or add flavour to the dough with rosemary etc. its a really lovely bread. can be baked as well done on the bbq

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