Super soft flatbreads
These super soft flatbreads are exactly that, soft. Quite often you’ll dry out flat breads on the Big Green Egg. These though stay really soft and are definitely worth the effort.
We’ve used them as pitta replacements for dips, and as a kebab holder, loaded with lovely toppings, and then rolled.
I can’t take credit for these, the recipe was shared by my friend Simon, who in turn was given it by Gwyn. Both are Big Green Egg owners of course!
Cooking surfaces
BBQ Temperature
Ingredients
- 280g plain flour plus extra for flouring your surface
- 2.5 tsp baking powder
- 250g natural yoghurt or 280g thick greek yoghurt
- 2 tbsp olive oil plus extra to drizzle over
- Pinch of salt
- 1 tbsp nigella seeds (optional)
Method
Make the dough
- Pop all the ingredients in your mixer and mix until they come together.
- Pop the dough ball in a bowl and cover with clingfilm.
- Pop into the fridge to rest for at least 30 minutes.
To make the flatbreads
- Take your dough ball and divide it into six equal portions.
- Flour your work surface and roll each of the portions into a ball.
- Using a rolling pin, roll out the balls until they are about 20cm across, they will be quite thin.
- Set up your Egg for a direct cook with the stainless grid at 250°C.
- Cook the flatbreads two at a time, turning every 60 seconds until they puff up.
- I lightly oil mine post-cook and stack them under a tea towel to keep them warm.