Griddled flatbreads

Method6 steps

1. 1

   Step 1: Put both full two-hundred-and-fifty-gram strong flour (250g) measures in a food processor. Add both seven-gram sachets easy-blend DRIED yeast (2), the teaspoon sugar (1 tsp) and teaspoon salt (1 tsp), then mix the actual dry ingredients together.

   Uses 250g Strong Wholemeal Flour · 250g Strong white bread flour · 2 sachets easy-blend dried yeast, 7 g each (14 g total) · 1 tsp Sugar · 1 tsp salt

2. 2

   Step 2: Pour all three hundred and fifty millilitres warm water (350 ml) and both tablespoons olive oil (2 tablespoons) into the actual dry mix. Process to a soft dough and mix for one minute. Cover and leave the actual complete dough to rise for about one hour until doubled in size.

   First proof until flatbread dough doubles · 60 minUses The complete actual dry mix · 350 ml warm water for dough · 2 tablespoons Olive Oil

3. 3

   Step 3: Pulse the actual risen dough a couple of times to knock out the air, then put it on a surface lightly dusted with the separate extra white flour. Divide the actual dough in half. Roll the first half to a rectangle about twenty by forty centimetres, keeping the second half covered.

   Uses All actual risen dough · A little extra strong white bread flour for dusting

4. 4

   Step 4: Trim the first actual rectangle’s edges with a sharp knife, then cut it into eight ten-centimetre squares. Line a large tray or baking sheets with non-stick paper and put these eight actual squares in one layer, keeping the second dough half covered.

   Uses The actual first rectangle, keeping the second half covered

5. 5

   Step 5: Roll the held actual second half to another twenty-by-forty-centimetre rectangle, trim and cut into eight more ten-centimetre squares. Arrange all sixteen actual flatbread squares in a single layer on the lined trays. Leave in a warm place for about thirty minutes until just starting to rise.

   Second proof of sixteen shaped flatbreads · 30 minUses All eight actual squares and the actual remaining dough half

6. 6

   Step 6: Heat the barbecue racks. Put the actual proofed flatbreads directly on the hot racks in uncrowded batches and cook for about two minutes until puffed, then flip and cook the other side until lightly browned and cooked through. Repeat with all sixteen breads, put the actual cooked flatbreads in a basket and serve plain.

   Uses All sixteen actual proofed flatbreads, cooked in batches