Updated: May 22, 2021
I love making flatbreads, probably because they are easy and quite forgiving to make. We recently bought a new little BBQ - a small but powerful portable gas BBQ so thought I would road test it with this recipe.
400g bread flour/type 55
1 x 7g sachet fast action yeast
1 tsp salt, 1 tsp sugar
200ml warm water
2 tbsp olive oil
1 tbsp Za'atar spice mix
Put the yeast and sugar into a large bowl. Add the water and stir. Leave for 10 minutes so the yeast activates, the mixture should rise and bubble a little.
Stir in the olive oil. Tip in the flour, salt and za'atar. Mix with a spoon, have a little more water ready as you may need it. Once incorporated, get your hand in there and bring the mixture together, if it does not form a ball add more water, just a splash. Tip your dough onto a lightly floured board and knead for 5 - 10 minutes until it is springy to the touch. Place back in the bowl, cover with cling film and leave to rise until doubled in size. This will take anything from one to three hours depending on the room temperature.
Once your dough has risen knock it back (punch it!!) and tip it out onto the board again. Give it a quick knead then divide into 6 balls. Roll each ball out into a circle approx 20 - 25cm in diameter.
Cook on a very hot BBQ or pan, turning once. Resist the temptation to flip it too early, wait until the bread starts to bubble then flip it over. It should take no longer than 5 minutes to cook.
Serve with a drizzle of olive oil and a sprinkling of extra za'atar