BBQ flatbreads recipe

(3 ratings)

bbq flatbreads
(Image credit: Future PLC)
  • Low-fat
  • Vegan
  • Vegetarian
  • healthy
Preparation Time15 mins plus proving
Cooking Time6 mins
Total Time21 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories200 Kcal10%
Fat7.5 g11%
Saturated Fat1 g5%
Carbohydrates30 g12%

These BBQ flatbreads use eight ingredients and are under 300cals per portion.

Our BBQ flatbreads are the perfect accompaniment to kebabs and a great alternative to burger buns. You can cook these at any time of year on a hot griddle pan. The flatbreads are great for dipping into houmous or baba ganoush or as a side to curries, stews, and soups too.


  • 300g strong white flour
  • 1 ½ level tsp fast action dried yeast
  • 11/2tsp salt
  • 1 tsp sugar
  • 2tbsp finely chopped rosemary
  • 5tbsp olive oil
  • 175ml tepid water

To serve

  • sea salt and olive oil




  1. In a large bowl, combine the flour, yeast, salt, sugar and chopped rosemary. Mix in the olive oil and pour in the water until you have a soft dough - it should be slightly wet but not like porridge.
  2. Knead until smooth (around 3mins in a food mixer with a bread hook or 10mins by hand) the cover and leave somewhere warm for 30mins.
  3. Turn out onto a lightly floured surface. Break the piece of dough into 6-8 smaller ones and shape them into a flat circle or oval shape. Cook on a BBQ or on a hot griddle pan for 2-3mins on each side or until puffed up and cooked through. Scatter over a little sea salt and a drizzle with a good helping of olive oil before serving.

Top tips for making BBQ flatbreads

You could make the flatbreads ahead of time and gently warm them in the oven before serving

You might also like... 

How to make bread (opens in new tab)

Roti recipe (opens in new tab)

Granary flatbread (opens in new tab)

Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.