Barbecued Flat Bread

I find making this bread feels me with satisfaction. Watching bubbles of air rise from the bread on the barbecue feels me with anticipation for the final product. At it's most delicious served hot straight from the barbecue.

This flat bread is a great accompaniment to a selection of dips, barbecued vegetables, fish and meat or enjoy simply on its own.

Portions: 6-8 Flat Breads

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients

Flat Bread Dough

  • 400g strong or 00 flour (extra for dusting)
  • 15g dried instant yeast
  • 2 tsp salt
  • 1 tbsp caster sugar
  • 1 tbsp olive oil (extra for coating bowl)
  • 100ml lukewarm water
  • 120ml lukewarm milk
  • 3 tbsp Greek or Greek style yoghurt

Method

Dough Method 1: By Mixer

  1. Place all the dry ingredients in a bowl fitted to a mixer with a dough hook. Mix briefly so that the ingredients are well distributed.
  2. With the mixer running at a moderate low speed, drizzle in the olive oil, then slowly pour in the water and milk until combined. Finaly add the yoghurt. Mix until the ingredients come together.
  3. Leave to knead with the dough hook for 5-7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover loosely with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until double in volume (1-2 hours dependant on the moisture and temperature).

Dough Method 2: By Hand

  1. Place all the dry ingredients in a bowl. Mix briefly so that the ingredients are well distributed.
  2. Stir in the olive oil, then while stirring slowly pour in the water and milk until combined. Finaly mix in the yoghurt. Mix until the ingredients come together.
  3. Turn out on a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover loosely with a tea towel or cover with lightly oiled cling film. Place in a warm place and leave to rise until doubled in volume (1-2 hours dependant on the moisture and temperature).

To Cook

  1. Preheat a gas or charcoal barbecue to a moderate high heat.
  2. Turn the dough out onto a floured surface. Knock back the air from the dough with a fist in the centre. Divide and shape into 6-8 balls. Roll them out so that they're around .5mm thick and lay on a tray dusted well with flour (you may wish to line the tray with baking/parchment). I stack the rounds of dough dusting each one well with flour.You can lay them in a single layer.
  3. Cook the bread on the preheated barbecue (it should be fairly hot). Place the bread on the hot grills, pulling it slightly so that it is thinner and longer. If the barbecue has a lid cover the bread for a minute to help it cook. Barbecue for 1-2 minutes on each side, watching all the time as they will cook quickly. They should be light golden and with the occasional bubble (my daughters term for the puffed up bread). Serve hot or on the day. If serving the next day warm in the oven before serving.