Griddled flatbreads
These flatbreads emerge from a hot griddle with blistered, charred patches that signal proper technique. Turkish cooks traditionally cook them without oil in the pan, letting the dough's own moisture create steam and lift. The blend of wholemeal and white bread flour gives structure while adding subtle nuttiness, and a small amount of sugar feeds the yeast for reliable rise. The result is pillowy bread that splits easily for stuffing or tearing at the table, genuine everyday cooking that rewards attention over time.
Instructions
step 1 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. step 2 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. step 3 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..
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