Smoky, blistered flatbreads cooked straight over the coals — perfect for wrapping, dipping or tearing.
Method
Step by step
- 01
Divide thawed dough into 4 equal balls. Rest 10 minutes under a tea towel.
- 02
On a floured surface, roll each ball into a 20 cm oval, about 5 mm thick.
- 03
Brush both sides lightly with olive oil.
- 04
Cook on a hot, oiled braai grid (or cast-iron pan) for 2–3 minutes per side until puffed and charred in spots.
- 05
Stack under a clean cloth to keep soft. Sprinkle with salt and any toppings.
- 06
Serve warm with dips, grilled meats or as wraps.
Baker's tip: Coals are ready when you can hold your hand 10 cm above them for only 3–4 seconds.
Keep baking
