Griddled flatbreads

Ingredients

• 250g Strong Wholemeal Flour
• 250g Strong white bread flour
• 15g Yeast
• 1 tsp Sugar
• 2 tablespoons Olive Oil

Instructions

1. Tip both flours into a food processor. Add the yeast, sugar and 1 teaspoon of salt and mix briefly. Pour in the warm water and olive oil and process until a soft, elastic dough forms. Continue mixing for about 1 minute.
2. Transfer the dough to a bowl, cover and leave in a warm place for about 1 hour, until doubled in size.
3. Knock back the dough lightly, then turn it out onto a floured surface. Cut in half. Roll one half into a rectangle about 20 × 40 cm, trim the edges neatly and cut into eight 10 cm squares. Place the pieces in a single layer on a lined baking tray. Repeat with the remaining dough.
4. Leave the flatbreads to rest in a warm place for about 30 minutes, until just starting to rise.
5. Heat a barbecue or grill. Cook the flatbreads directly on the grill for 2–3 minutes on each side, until puffed and lightly charred. Transfer to a basket and serve warm with dips.

instructions_source: editorial-classic