Griddled flatbreads

Name: Griddled flatbreads
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 250g Strong Wholemeal Flour; 250g Strong white bread flour; 15g Yeast; 1 tsp Sugar; 2 tablespoons Olive Oil

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Serves 8 265 kcal per serving Prep 20 min Cook 10 min Passive 1 h 30 min

Ingredients

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

Instructions

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.
Transfer the dough to a bowl, cover and leave in a warm place for about 1 hour, until doubled in size.
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.
Leave the flatbreads to rest in a warm place for about 30 minutes, until just starting to rise.
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.

Tips

Ensure the dough rests for at least 20 minutes to relax the gluten, making it easier to roll out thin.
Cook on a dry, heavy-bottomed pan—no oil is needed for the traditional charred spots.
Stack the cooked breads under a clean tea towel to keep them soft and pliable with their own steam.

Variations

Garlic Butter: Brush with melted butter and minced garlic immediately after removing from the pan.
Herbed: Fold chopped cilantro or nigella seeds into the dough before rolling.