Saturday, 22 August 2015

Barbecued Yoghurt Flatbreads

A friend came over and we had a barbecue a couple of weekends ago and I had come across a recipe for barbecued bread that I had to try, they were so easy and such fun to make. I heard excited shouts and came running out to see them puffed up on the barbecue. They were delicious and I served them with Lime and Sumac Halloumi which I'll post in the next couple of days.

Barbecued Yoghurt Flatbreads (from The Sunday Times Magazine)
(Serves 4)

200g white spelt flour
1 tsp baking powder
200g Greek yoghurt or 150ml warm water

Put all the ingredients into the bowl of a food processor and pulse until the mixture forms a ball.

Dust a clean work surface with flour and tip the dough onto it. Knead for a minute or so to bring it all together. This is a quick flatbread recipe, so you don't need to knead if for long. Put the dough into a flour dusted or oiled bowl and cover with a plate. Leave to one side for 10-15 mins; it may puff up a tiny bit but it won't rise like normal dough.

Heat the barbecue or put a large frying pan or griddle pan over a medium heat.

Dust a work surface and rolling pin with flour, then divide the dough into four equal pieces. Pat and flatten out the dough, then roll out into about a 15cm round, 2-3mm thick.

Once the barbecue flames have died down, cook each flatbread for 1-2 mins on each side, turning with tongs until it is puffed up and crisp.

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