Sun-drid tomato, cumin & chilli barbecued flatbreads

Sun-dried tomato, cumin & chilli barbecued flatbreads

Name: Sun-dried tomato, cumin & chilli barbecued flatbreads
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: 200 g plain flour, plus extra for dusting; 2 tsp baking powder; 1 tbsp cumin seeds; 180 g Waitrose Duchy Organic Thick & Creamy Natural Yogurt; 50 g sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp oil from the jar; ½ fresh red chilli (to taste), very finely sliced; Sea salt flakes, for sprinkling

Easy enough to get the kids involved, these flatbreads by Elly Pear are a great beginner's bread and are sure to become a barbecue favourite.

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Makes4
CourseSide
Prepare10 mins
Cook16 mins
Total time26 mins
Plusresting

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200g plain flour, plus extra for dusting
2 tsp baking powder
1 tbsp cumin seeds
180g Waitrose Duchy Organic Thick & Creamy Natural Yogurt
50g sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp oil from the jar
½ fresh red chilli (to taste), very finely sliced
Sea salt flakes, for sprinkling

Preheat the barbecue (or cook on a hot griddle). Whisk together the flour, baking powder, cumin seeds and a pinch of salt. Stir in the yogurt, sun-dried tomatoes, their oil and chilli, to taste.
Bring together into a ball of dough using your hand. Knead in the bowl for 2 minutes. Rest for 20 minutes at room temperature, covered with a clean tea towel.
Form into a log on a lightly floured surface and divide into 4 equal pieces. Make each piece of dough into a ball, then use your fingertips to press out into a round shape, about 3mm thick.
Cook the breads directly on the barbecue grill, over indirect heat, until puffed up and well browned (in patches) on both sides. When they’re ready to turn over, they’ll come off the grill without any trouble. Sprinkle with the salt and pile on a plate, covered with a clean cloth to keep warm, until all four are cooked. Serve immediately.

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