Simple yeasted flatbreads made from a quick dough and cooked directly on the grill grate for charred, pillowy results. These flatbreads are a versatile base for everything from kebabs and shawarma to mezze spreads and grilled vegetables. They bring a fresh, homemade element to your BBQ that’s far better than anything you’ll find pre-packaged or from a shop.

The dough combines plain flour, yeast, a touch of caster sugar, salt, yoghurt and olive oil, which keeps the crumb soft and adds a subtle tang. Cooking them over direct heat on the BBQ gives the breads a lightly charred exterior while keeping them tender inside. The quick cook time means you can have fresh flatbreads on the table alongside your main dishes without any fuss.

This recipe works because it embraces the simplicity of fire cooking and seasonal ingredients without overcomplicating things. It’s about using the BBQ as a tool to elevate everyday food, delivering flavour and texture with minimal effort. Whether you’re pulling together a casual midweek meal or adding a bit of flair to your weekend cookout, these grilled flatbreads fit seamlessly into the rhythm of homegrown, honest cooking.