Griddled Flatbreads Recipes

EASY FLATBREADS

Steps:

• Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• Dust a clean work surface with flour, then tip out the dough.
• Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long - just enough time to bring everything together).
• Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
• Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
• Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
• Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
• Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
• Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
• Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

GRILLED FLATBREAD

Steps:

• Heat grill until hot.
• Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
• Add olive oil, flour and salt and mix to combine.
• Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
• Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
• Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
• Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
• Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
• Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

GRIDDLED FLATBREADS

Steps:

• 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.
• 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.
• 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.

SKILLET GARLIC FLATBREAD

Steps:

• Mix flour, baking powder, and salt in a large bowl; add butter and crush into the flour mixture with hands until it resembles breadcrumbs.
• Mix hot water and garlic into the flour mixture until it all comes together into a dough; turn out onto a cutting board dusted with flour. Knead dough 3 or 4 times. Cut dough into 10 pieces, roll into balls, and flatten into discs.
• Cover dough with a clean kitchen towel and let sit for 20 minutes.
• Heat a cast-iron skillet over-medium high heat.
• Roll out one of the dough discs to about the size of your skillet. Cook in hot skillet until golden and puffy, 1 to 2 minutes per side. Remove to a platter and cover with a clean kitchen towel to keep warm. Repeat with remaining dough portions.

GRILLED FLATBREAD

Steps:

• Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
• Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

GRIDDLED FLATBREADS

Steps:

• 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.
• 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.
• 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.