Barbecue flatbreads

This summer, more than any in recent memory, has been the summer of the barbecue. We’ve been firing it up at least two or three times a week since early December and it has to be our most-used cooking implement of 2013 so far. I’m sure there’s a moral in that somewhere, because it’s not in the least bit fancy. It was a wedding present, which makes it nine years old on Wednesday, and it’s about as basic as you can get. It’s also gas-fired, which lacks the romance of charcoal but has the advantage of being far easier to light.

Barbecue flatbreads
These involve a bit more effort than non-yeasted flatbreads, but not much. They’re also nicer to eat and somehow seem a bit more substantial (which is quite handy if all of a sudden you end up feeding more people than you anticipated). I sometimes substitute 100g of the white flour for wholemeal, and use chilli oil instead of ordinary EVOO. Garlic oil would be great too. Little helpers enjoy ‘having a turn’ at rolling them out.

500g strong white bread flour
1 1/2 tsp dried yeast
1 1/2 tsp salt
330 ml tepid water
3 Tbsp (45ml) olive oil

Put the flour and yeast in a large bowl and stir well, then add the salt and stir again. Make a well in the middle and pour in the oil and water. Mix well to form a rough dough, then cover the bowl with a teatowel and leave for 10 minutes. 
Rub a little oil on the work surface, then tip the dough on top of it. Stretch and fold the dough in on itself about five times (as shown here), then leave for 10 minutes. Repeat this process three more times, then gather the dough into a ball and put into a large, well-oiled bowl. Cover with plastic and leave to rise until doubled – about an hour.
When the dough has risen, turn it out onto a floured surface. Press it out into a rough rectangle, then roll this into a sausage. Cut it into eight pieces.
Roll these out gently into rounds about 1cm thick (mine always end up a bit more free-form), then place on a floured tray. Cover with a cloth and let rise for 10 minutes, then take the tray out to the barbecue and cook the flatbreads on the hot plate for about two to three minutes each side. These are best eaten immediately, but you can reheat them reasonably successfully the next day (even in the toaster).

Have you been having a barbecue summer? What have you been cooking?



  1. February 3, 2013 / 6:43 pm

    so totally and utterly jealous of your summer… and your lovely flatbreads… bah humbug!

  2. February 3, 2013 / 8:04 pm

    They look great! I fear we will never have the weather to have a bbq. Our weather sucks 🙁

    • February 5, 2013 / 8:21 am

      Thank you – if it's any consolation the minute I published this it started pouring with rain and our barbecue is now full of water! You can always cook them under the grill or on the stovetop…

  3. February 3, 2013 / 8:16 pm

    This is the first summer in history that we haven't fired up our bbq once. I don't know what's going, but perhaps you have been using yours enough for more than one household. Your bread looks lovely and the distinct grill marks are great.

  4. February 3, 2013 / 10:32 pm

    I vaguely remember summers. Many of the recipes I've tried for flatbreads on the barbecue have been a bit disappointing, so I'll try these next time. Assuming that summer ever comes around again.

    • February 5, 2013 / 8:21 am

      Don't worry Phil, the northern hemisphere is going to have a great summer in 2013, I just know it!

  5. February 4, 2013 / 2:43 am

    since cutting down on my meat consumption, my bbq has been neglected! i should think about vegies skewers.
    how many flatbreads did you get from this recipe?

    • February 5, 2013 / 8:20 am

      Hi E, I got eight bread and butter plate-sized flatbreads from this recipe, but you could make them smaller (or bigger) if you wanted. They'd be good wrapped around some grilled veges…

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  7. February 10, 2013 / 12:23 pm

    happy wedding anniversary – I've never owned a BBQ – occasionally get the itch but never felt serious enough about it – but this looks like a great idea to have a BBQ – guess I will have to stick with the stovetop for these breads for now!

  8. February 19, 2013 / 5:09 pm

    I could do with a barbecue now, even if it doesn´t involve charcoal. Wonderful flatbreads, and grilling them was the best idea!

  9. February 20, 2013 / 3:01 am

    Since I am in Florida…it is barbecue season all year;)Love this flatbread idea. Really intrigued with giving it a spicy kick. Such cute little helper hands…love.

  10. February 20, 2013 / 5:15 pm

    oh I love these!!! we grill like crazy in the summer so I'm totally going to give this recipe a try!

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