Nutrition and extra info
- Raw dough can be frozen
- Vegetarian
Nutrition: per flatbread
- kcal117
- fat2g
- saturates0g
- carbs22g
- sugars1g
- fibre2g
- protein4g
- salt0.32g
Ingredients
- 250g strong wholemeal flour
- 250g strong white flour
- 2 x 7g sachets easy-blend yeast
Yeast
yee-stYeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Method
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.
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.
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.
Comments, questions and tips