Recipe byThe ZestyPlate Kitchen
Soft, puffy griddled flatbreads made with a mix of wholemeal and white flour. Great cooked on the barbecue and torn up to scoop dips and mezze.
A straightforward yeasted dough cooked fast over high heat, these flatbreads puff and blister into soft, freckled rounds. They beat anything from a packet, and they are exactly what you want for scooping dips, wrapping a kebab or wiping a plate clean. Once you have made a batch you will keep making them.
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Prep 90 min
Cook 15 min
Total 105 min
Medium
Scale:
- 250g Strong Wholemeal Flour
- 250g Strong White Bread Flour
- 15g Yeast
- 1 tsp Sugar
- 2 tablespoons Olive Oil
Preparation
- Tip the flours into a food processor, add the yeast, sugar and 1 tsp salt, and mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 minute, then leave until doubled in size, about 1 hour.
- Pulse the dough a couple of times to knock out the air, then tip onto a floured surface. Cut in half and roll one half into a rectangle about 20 x 40cm. Trim the edges with a sharp knife, then cut into eight 10cm squares. Arrange over a paper-lined tray in one layer, and repeat with the other half. Leave in a warm place for about 30 minutes until just starting to rise.
- Place the bread directly onto the barbecue racks and cook for a couple of minutes until they puff up, then flip and cook the other side. Serve with dips.
Tips from the ZestyPlate Kitchen
- Give the dough a full rise until doubled so the breads come out light and airy.
- Get your griddle, pan or barbecue really hot so the breads balloon quickly and pick up char.
- Roll to a moderate thickness; too thick and they won't puff properly.
- Wrap the cooked breads in a clean tea towel to keep them soft and warm.
Frequently Asked Questions
Usually the pan wasn't hot enough, or the dough was rolled too thick. High heat plus an even, moderate thickness gives the best lift.
Yes, a hot dry or lightly oiled heavy pan does the job. A ridged griddle pan adds char lines, and a barbecue brings smokiness.
It can rise slowly in the fridge overnight. Bring it back to room temperature before you shape and cook.
Keep them wrapped at room temperature for a day, or freeze them. A quick blast in a hot pan brings them back to life.
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