Griddled Flatbreads
Puffed, char-spotted griddle breads torn warm — minutes-old bread, weeknight secret included.
- Total
- 25 min
- Serves
- 4
The two-flour Turkish flatbread: strong white and wholemeal kneaded with yeast, olive oil and a touch of sugar, rested, then slapped onto a screaming griddle until it puffs and chars in patches. Tear into them warm — for dips, for kebabs, for the irreplaceable pleasure of bread minutes old. The freezer-friendly dough is your weeknight secret.
Ingredients
- 250g Strong Wholemeal Flour
- 250g Strong white bread flour
- 15g Yeast
- 1 tsp Sugar
- 2 tablespoons Olive Oil
Instructions
- 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.
Nutrition (per serving)
- Calories
- 250
- Protein
- 8 g
- Fat
- 6 g
- Carbs
- 45 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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