Fluffy BBQ flatbreads

Instructions

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1. 1 Tip the flour into a stand mixer or large bowl, and add the yeast and salt. Whisk the yogurt, oil and 550ml warm water together in a large jug, then pour this into the flour mixture. Knead using the dough hook attachment for 5-8 mins until smooth and elastic. Or, do this by hand in the bowl just until the dough comes together, then knead on a work surface for 8-10 mins until smooth – it will be slightly sticky and soft. If you’re kneading by hand, you may need an extra dusting of flour, but try not to add too much – wet hands and a dough scraper will help bring the dough together. Cover and leave in a warm place to prove for 1 hr until doubled in size, or chill overnight (this will help develop the flavour, if you have time).
2. 2 Knock the dough back into the bowl, then divide into 12-15 balls. Roll each one out on a lightly floured surface just before cooking (you’ll need to do this in batches).
3. 3 Light the barbecue and wait until the coals are ashen and the flames have died down. (If using a gas barbecue, heat to medium-high; if cooking indoors, heat a frying pan over a medium-high heat.) Cook over indirect heat for 2-3 mins on each side until golden and puffed up. Wait until they release themselves from the grill bars before flipping. (Or, cook in a frying pan for 2-3 mins on each side.) Keep warm while you roll out and cook the remaining flatbreads. Once cool, will keep wrapped and frozen for up to three months. Serve with chilli & garlic butter (see below) if you like.