GRIDDLED FLATBREADS

Griddled flatbreads image

These flatbreads go well with dips and are the perfect finger food for outdoor entertaining

Provided by Mary Cadogan

Time 1h50m

Yield Makes about 16

Number Of Ingredients 5

Ingredients

250g strong wholemeal flour
250g strong white flour
2 x 7g sachets easy-blend yeast
1 tsp sugar
2 tbsp olive oil

Steps:

Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.

Nutrition Facts : Calories 117 calories, Fat 2 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.32 milligram of sodium