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Griddled flatbreads

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  • 250g strong wholemeal flour
  • 250g strong white flour
  • 2 x 7g sachets easy-blend yeast
  • 1 tsp sugar
  • 2 tbsp olive oil
Servings: 16

  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.
  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.
  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.

Estimated Nutrient Breakdown:

Calories: 2,061.73
Weight: 545.60g
Total Fat: 36.80g
Saturated Fat: 5.33g
Trans-Fat: g
Monounsaturated Fat: 21.24g
Polyunsaturated Fat: 6.79g
Protein: 64.67g

Cholesterol: 0.00g
Sodium: 17.93g
Calcium: 127.13g
Magnesium: 405.28g
Potassium: 1,312.87g
Iron: 12.39g
Zink: 9.39g
Phosphorus: 1,254.23

Vit A: 0.00
Vit B1: 3.14
Vit B2: 1.09
Vit B3: 21.31
Vit B6: 1.34
Vit B12: 0.01
Vit D: 0.00
Vit E: 0.00
Vit K1: 21.81


Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: I be nuts about components, because they are smart.

Author: BBC Good Food
Tags: Wild Food Box,Griddled,flatbreads

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