This is a nice and quick bread that doesn't need much prooving time and can be cooked on the barbecue while the meat rests.
Makes 4 flatbreads, enought for 2 to 4 people, depending on what they're served with.
Ingredients
- 300ml warm water
- 400g strong bread flour
- 45g (60ml) olive oil, plus a bit extra for working the dough in your hands
- 3.5g salt
- 4g fast action yeast
Method
- Put all the ingredients into a bowl and kneed in a stand mixer for 5 minutes.
- Leave to rise for at least 30 minutes.
- Heat the barbecue on a medium heat.
- Put a silicone sheet (or greaseproof paper) on a large baking tray.
- Pour about a teaspoon of olive oil on you hands and grab a quarter of the dough and press out nice and flat in your hands.
- Repeat three more times for the remaining dough.
- If you want you can add finely chopped herbs or garlic to the top of the dough at this point.
- Cook the dough for 3 to 4 minutes on each side on the barbecue, turning once after about 3 minutes.
- Serve while still warm.
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