Soft, puffy griddled flatbreads made with a blend of wholemeal and white flour. Perfect cooked on the barbecue and torn up to scoop dips and mezze.
These griddled flatbreads are soft, puffy and freckled with char — a simple yeasted dough cooked quickly over high heat until they balloon up. They're far better than anything shop-bought and perfect for scooping dips, wrapping kebabs or mopping up sauces. Once you've made your own, you'll never look back.
Prep 90 min
Cook 15 min
Total 105 min
Medium
- 250g Strong Wholemeal Flour
- 250g Strong White Bread Flour
- 15g Yeast
- 1 tsp Sugar
- 2 tablespoons Olive Oil
Video
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 BBQ 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
- Let the dough rise fully until doubled for light, airy flatbreads.
- Get your griddle, barbecue or pan very hot so the breads puff quickly and char in spots.
- Don't roll them too thick — a moderate thickness puffs best.
- Wrap the cooked breads in a clean tea towel to keep them soft and warm.
Frequently Asked Questions
The pan may not have been hot enough, or the dough rolled too thick. High heat and an even, moderate thickness give the best puff.
Yes — a hot dry or lightly oiled heavy pan works well. A griddle pan gives nice char lines, and a barbecue adds smokiness.
Yes — you can let it rise slowly in the fridge overnight. Bring it back to room temperature before shaping and cooking.
Keep them wrapped at room temperature for a day, or freeze. Reheat briefly in a hot pan to refresh them.
