Flatbreads Cooked On A Barbecue / BBQ

The basic recipe comes from the second Moro cookbook - Casa Moro and while they talk about cooking it in your oven, I think its even better cooked over a charcoal BBQ

Ingredients

• 450g strong white bread flour
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon dried yeast
• 300ml warm water
• 2 tablespoons olive oil

1. Place the flour and salt in a large mixing bowl.
2. Dissolve the yeast in the water and pour into the flour a bit at a time while mixing. You can do this by hand, or in a food processor with a dough hook
3. When all the water has been incorporated, add the olive oil and knead it in. Now transfer the dough to a floured surface and continue to knead well for about 5 minutes until the dough is no longer tacky, but soft, elastic and smooth.
4. Add more flour a little at a time if it is too sticky. Set aside, covered by a cloth,' to rest for an hour on the floured surface.
5. Divide the dough into four and, on a very well floured surface, roll out each piece into a rough circle 3mm thick.
   

If cooking on a BBQ

1. Get your charcoal really hot - you need a good red glow from them and you shouldn't be able to hold your hand over them for more than a second
2. Put your circles onto the griddle and watch like a hawk - after a couple of minutes the bottoms will start to crisp up and you'll need to flip them over to avoid them getting too burnt
   

If cooking in the oven

1. Transfer to two large baking sheets that have been lightly floured.
2. Put in the oven immediately and bake for 5-10 minutes until the bread is cooked.
3. Each bread should partially bubble up and colour slightly, yet not be totally crisp.