Make a simple yeasted dough, rest it, roll into thin rounds and cook over a hot bed for about a minute a side until puffed and charred in spots. Brush with garlic butter or dip in everything off the grill.
Method
Make a simple dough
Mix the flour, yeast, salt, sugar, water and oil into a soft dough and knead for a few minutes. Cover and leave to rise for an hour until doubled.
Divide and roll thin
Knock back and divide into six. Roll each into a thin round or oval on a floured surface. Thin is what lets them puff.
Get the grate hot
A hot, clean grate close to the coals. The bread wants to cook fast so the outside chars as the inside steams and puffs.
A minute a side
Lay the rounds on and watch: within a minute they bubble and puff. Flip, give the other side under a minute, and pull them when charred in spots but still soft.
Finish and stack
Brush with garlic butter or oil and za'atar as they come off, and stack under a cloth to stay soft.
Notes worth knowing
- Cook these while the fire is hot before the main event, and keep them warm wrapped in a cloth.
- Any that do not puff are still delicious; puffing depends on even thickness and a hot grate.
- Add a little yoghurt to the dough for a more naan-like texture.
Common questions
Why is my flatbread not puffing?
Usually the grate is not hot enough, or the dough is rolled unevenly or too thick. A fierce, even heat and a thin, even round make it balloon.
Can I make these without yeast?
Yes. A yoghurt and self-raising flour dough makes a quick flatbread with no proving, though it puffs less dramatically.
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