You can cook this bread in the oven or on a barbeque; the latter is significantly more fun. Put your flatbreads on the embers of the charcoal to cook - just brush any ash off, and enjoy outside. I know it sounds a bit 'Cranks'-like, but it really is a deliciously healthy and cholesterol free dinner


  • 225g strong white bread flour
  • 1/2 tsp salt
  • Not quite 1 sachet quick action yeast
  • 150ml warm water
  • 1 tbsp olive oil

Super easy to make…  Moro suggest you should carefully incorporate all the ingredients, but I am slightly lazy and it is still good when you just throw everything in a bowl and mix it all up

Once your dough has started to come together, knead for 5 minutes or so until the dough is tacky but not sticky

This dough shouldn’t be as wet as pizza dough, and the lovely Moro chefs recommend flouring at every stage so the dough isn’t too sticky

Leave dough covered to rise for an hour

Divide into four and gently flatten or roll your dough around 1cm thick should do it

Pop on the barbeque (0n the grill at the end of BBQing, or directly on the charcoal embers if you are feeling all outdoors-ey – it’s fun) OR in the oven at 220˚c

5 mins or so on each side should do it – you want the side you can see to bubble up slightly

Best with Greek Yoghurt or something similarly dip-like; here with lentils and barbequed vegetables too…

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