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    Easily made, these flatbreads are best cooked on the barbecue where they take on a pleasing smokiness.

    • Preparation time: 20 minutes, plus 1 hour resting
    • Cooking time: 6 minutes
    • Total time: 26 minutes 30 minutes

    Makes: 8


    • 280g Wholemeal bread flour, sieved
    • 1 tsp Salt
    • 1 tbsp Groundnut oil


    1. Light the barbecue. Put the flour and salt in a large bowl; gradually add 200–225ml cold water; mix with a wooden spoon to make a soft, nearly sticky dough. Knead this on a dry surface for 5 minutes and form into golf-ball shapes. Rub oil on each, put on an oiled plate and cover with a clean tea towel. Rest for 1 hour.
    2. Press each ball down into a circle, then roll out with a rolling pin until 2mm thick. Sprinkle with flour and stack them up, with greaseproof paper between each one. Cook on a barbecue in two batches – or one at a time in a dry frying pan – allowing 2 minutes one side and 1 minute on the other, until lightly browned.

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