Enjoy the extra depth of flavour barbecuing brings to these simple flatbreads.
First make the dough. Put the flour, yeast, salt, olive oil, sugar and water into a large bowl and mix with your hands and bind together. When the dough has formed, tip out and knead for 10 minutes. Return the dough to a greased bowl, cover and allow to prove for 1 hour, or until it has doubled in size.
Once the dough has risen split into ten equal balls.
Make a dough ball in your hands by tucking all the creases and seams into the underneath of the ball.
Once all the balls are made allow to prove for another hour.
Roll out a thin flatbread taking care not to press down too hard on the dough which can knock the air out and affect the rise.
Prepare the barbecue for direct high heat.
Place your flatbreads on the hot grill and cook for 3-4 minutes turning once until the breads have puffed up and taken on some colour.
300g strong bread flour
300g TYPO 00 pasta flour
7g dried yeast/14g fresh yeast
2 tbsp olive oil
2 tsp salt
1 tsp soft brown sugar