Red pepper & tomato salsa
This fresh and tasty salsa is perfect as a summery dip
Griddled flatbreads
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- More effort
- Makes about 16
Skip to ingredients
- 250g strong wholemeal flour
- 250g strong white flour
- 2 x 7g sachets easy-blend yeast
- 1 tsp sugar
- 2 tbsp olive oil
Nutrition: per flatbread
- kcal117
- fat2g
- saturates0g
- carbs22g
- sugars1g
- fibre2g
- protein4g
- salt0.32glow
Method
step 1
Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
step 2
Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
step 3
Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
