Saturday 11 July 2015

Easy BBQ Flatbreads with garlic herb butter

I'm back! I didn't forget my blog existed or anything, I've just not been able to post for awhile due to several reasons. 1. I've been getting some work experience at Laurence Hudghton Photography, I learnt loads of food style'y tips and tricks and helped out on various shoots. 2. My kitchen is in a right old state at the minute and has been for a few weeks but the good news is it will all be back to normal soon and I will have an oven to work with again. Phew!

This week the weather in the UK has been hottin' up and that only means one thing in the foodie world - get your BBQ's out people!! 

I thought for those of you who aren't aware... I'd open up your minds a bit to the full potential that your BBQ holds, (that's right - you can be way more adventurous than the plain old burgers and sausages you're used to!) 

So one thing you can add to your BBQing repertoire is these easy flatbreads. It's a Jamie Oliver recipe I adapted slightly and I've been making them for years. 

They're so easy because unlike regular bread dough, there's no proper kneading or proving involved, which means you massively cut down on time. So you can knock them up whenever! They work by reacting the rising agents in the baking powder and self-raising flour with the natural yoghurt together, this gives them a little puffiness which is what you want in a flatbread (but not too much otherwise it defeats the object really - not being flat anymore.) 

As soon as the flatbreads are cooked you can brush them straightaway with some garlic herb butter. They are delicious hot just as they are, or with a fresh salad, alongside soup or dunked into some homemade dip. You can even have them with your sausages or burgers if needs must. (Done on the BBQ of course.) 

Easy BBQ Flatbreads with garlic herb butter

Makes 12

Recipe adapted from Jamie Oliver 


For the flatbreads:
350g self-raising flour, plus extra for dusting
pinch of sea salt
1 tsp baking powder
350g natural yoghurt

For the garlic herb butter: (optional)
2 cloves of garlic
a bunch of fresh herbs, such as parsley, tarragon, basil, dill, thyme, chives
50g unsalted butter


Add all the flatbread ingredients to a mixing bowl and mix together, then use your hands to bring everything together. Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to just bring everything together (this isn't a traditional bread recipe, so you don't need to knead it for long). 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. 

Get your BBQ hot and then when you're ready to start cooking, place each flatbread (as many as you can at once but not overlapping, you may need to cook in several batches) and cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. They may char a bit on the edges but that's normal. 

Brush the flatbreads all over with herby garlic butter as they come off the BBQ, then pile onto a serving board. 

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