Fire Pit Flatbreads (V / VG)
We love to see the flatbreads puff up on the fire pit grill, and that’s how we know they are ready. This makes for the perfect serve with our Charred Aubergine Dip with Garlic & Thyme.
Makes 4
INGREDIENTS
1 tbsp Cold Pressed Rapeseed Oil
320g strong white flour, plus extra for rolling out
½ tsp salt
1 tsp sugar
Half a 7g sachet of yeast
150ml warm water
Semolina grains
Get ahead by making the dough and allowing proving time. In a large bowl add the flour, sugar and oil. To one side add the yeast, and to the other side add the salt. Adding the water, bring the ingredients together and then give it a quick knead before popping the bowl into a warm place to prove.
The dough is ready when it has doubled in size. Remove the dough from the bowl and cut into four pieces, shaping each piece into a ball. Using a rolling pin on a surface lightly dusted with flour, roll the dough out into a flatbread shapes, around the size of a side plate. Lightly dust each side with the semolina grains before popping on the fire pit grill.
They will need a quick cook on each side, but these will literally take seconds to cook – you’ll know when they are done when they start to puff up, ready for dipping with your favourite dip.
