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
- 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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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.
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