Griddled flatbreads
Turkish-inspired flatbreads made with a blend of wholemeal and white flour dough, enriched with yeast, sugar, and olive oil, rolled into rectangles and grilled briefly until puffed; served with dips.
Steps
- 1
Step 1: Tip the flours into a food processor. Add the yeast, sugar and 1 teaspoon salt, then mix well. Pour in 350 ml warm water and the oil, then process to a soft dough. Mix for 1 minute, then leave until doubled in size, about 1 hour.
- 2
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 40 cm. Trim the edges using a large sharp knife, then cut into eight 10 cm 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
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.
