Griddled flatbreads

Tip the flours into a food processor.

Add the yeast, sugar and 1tsp salt, then mix well.

Pour in 350ml warm water and the oil, then process to a soft dough.

Mix for 1 min, then leave until doubled in size, about 1 hour.

Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface.

Cut the dough in half and roll out one half to a rectangle about 20 x 40cm.

Trim the edges using a large sharp knife, then cut into eight 10cm squares.

Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer.

Repeat with the other half of the dough.

Leave in a warm place for about 30 mins until the dough is just starting to rise.

Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side.

Tip into a basket and serve with the dips.