Instructions
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1.Wake the yeast up
Mix the warm milk, sugar, and yeast in a small bowl. Give it a stir and leave it for 5 minutes until it looks a bit foamy. If nothing happens, your milk was too hot or too cold — start again. It's worth it.
2. Build the dough
Tip the flour and salt into a large bowl and make a well in the middle. Pour in the yeasty milk, both eggs, and the olive oil. Mix it all together until a shaggy dough forms, then turn it out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Put in a lightly oiled bowl, cover with a clean tea towel, and leave somewhere warm for 1 hour until doubled in size.
3. Shape
Punch the dough down — satisfying — then divide into 6–8 equal balls. On a floured surface, roll or press each one out to roughly the thickness of a pound coin. Don't stress about perfect circles. Rustic is the point.
4. Fire it up
Get your BBQ ripping hot — you want the grates clean and well oiled. Lay the flatbreads directly on the grill over direct heat. Cook for 2–3 minutes per side until puffed, golden, and with good char marks. Keep an eye on them; they go fast.
5. Finish and serve
Brush with a little olive oil straight off the grill. Flaky sea salt if you have it. Serve immediately — these don't wait around and neither should you.
We smoked a little garlic for this dish! but be creative. dip it, top it or just cover it in butter and go for it!
A Few Tips
- Warm spot for rising: An oven with just the light on works perfectly.
- Too much flour: Go easy when rolling out — a sticky dough makes a better flatbread than a dry one.
- Gas vs charcoal: Both work, but charcoal gives you more flavour and better char. Worth the extra effort.
- Make ahead: Shape the flatbreads and stack them between sheets of baking paper. They'll hold in the fridge for a few hours until you're ready to grill.
