Griddled flatbreads

1. 1Tip 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 just until doubled in size, about 1 hour.
2. 2Pulse 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. 3Set 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.

Ingredients

• 250g Strong Wholemeal Flour
• 250g Strong white bread flour
• 15g Yeast
• 1 tsp Sugar
• 2 tablespoons Olive Oil