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Griddled flatbreads

Griddled flatbreads

A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • More effort
  • Makes about 16

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

  • Freezable (Raw dough can be frozen)
  • Vegetarian
Nutrition: per flatbread
low insalt0.32g


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


  • 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

Goes well with


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A star rating of 4.5 out of 5.7 ratings

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