BBQ flatbreads recipe

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  • Dairy-free
  • Low-fat
  • Vegan
  • Vegetarian
makes: 8
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 6 min

Nutrition per portion

Calories 200 kCal 10%
Fat 7.5g 11%
  -  Saturates 1g 5%
Carbohydrates 30g 10%
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  • 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


    • 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.

    • 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.

    • 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

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