Griddled flatbreads

Begin by tipping both the strong wholemeal and white bread flours into the bowl of a food processor. Add the yeast, sugar, and a teaspoon of salt, then give everything a good mix to combine. Next, pour in 350ml of warm water along with the olive oil. Process the mixture until it forms a soft, cohesive dough. Let it mix thoroughly for about one minute, then transfer the dough to a lightly greased bowl. Cover and leave it in a warm spot to rise until doubled in size, which should take about an hour. Once risen, pulse the dough a couple of times in the processor to gently knock out any large air bubbles. Tip the dough onto a floured surface and divide it into two equal halves. Roll out one half into a neat rectangle approximately 20 by 40 centimeters. Use a large sharp knife to trim the edges for an even shape, then cut the rectangle into eight perfect 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the dough squares in a single layer, making sure they don’t overlap. Repeat this process with the remaining half of the dough. Place the trays in a warm area and allow the dough squares to rest for about 30 minutes, just until they begin to rise again slightly and feel soft to the touch. Now it's time to cook. Lay the bread squares directly onto the hot BBQ racks. Let them cook undisturbed for a couple of minutes until you notice the breads puffing up and developing a few charred spots. Flip each flatbread over and cook the other side briefly until nicely cooked through. Remove the breads from the BBQ and transfer them immediately into a basket lined with a clean tea towel to keep warm. Serve these delightful flatbread squares alongside your favorite dips, and watch them disappear quickly! Tip: Make sure your BBQ or grill racks are clean and well-oiled to prevent sticking. For extra flavor, brush the cooked flatbreads lightly with garlic-infused olive oil before serving.