Griddled flatbreads Recipe

Combine the flours, yeast, sugar, and 1 teaspoon salt in a food processor and mix thoroughly. Pour in 350ml warm water and the olive oil, then process until a soft dough forms. Continue mixing for 1 minute, then transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot until it has doubled in size, which should take about 1 hour.

Once the dough has risen, pulse it a few times in the food processor to deflate it, then turn it out onto a floured surface. Divide the dough in half. Roll out one half into a rectangle roughly 20 x 40cm, then trim the edges with a sharp knife and cut it into eight 10cm squares. Arrange these squares in a single layer on a large tray or two baking sheets lined with non-stick paper. Repeat the process with the remaining dough, then let the shaped flatbreads rest in a warm place for about 30 minutes, until they've just started to rise again.

Place the flatbreads directly onto hot BBQ racks. Cook them for a couple of minutes until they puff up and show some char, then flip and cook the other side until similarly browned. Transfer the warm flatbreads to a basket and serve immediately with your favorite dips.