You can do more than just meat on your barbecue – try these herby flatbreads for an easy bread recipe with delicious smoky flavour. Serve these speedy flatbreads alongside your grilled mains, or with dips for a delicious informal starter.
- Sieve the flour into a large bowl and stir in the salt and ground coriander. Using a wooden spoon, make a well in the flour and pour in 140ml warm water and 1 tbsp olive oil. Mix to a sticky dough. Turn the dough out onto a lightly floured surface and knead for 5-6 mins until smooth and elastic, adding a touch more flour if needed. Set the dough aside, covered, in a clean bowl to rest for 15 mins. Meanwhile, heat the barbecue.
- Divide the dough into 6 equal portions and roll each piece into a ball. Using a floured rolling pin, roll each
ball into an oval, roughly 18cm long.
- Cook the flatbreads on the barbecue or a hot griddle pan for 2½–3½ mins each side until charred. Remove and drizzle with the remaining oil and fresh coriander. Serve immediately.
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