Pizza-Dough Flatbreads on the Coals
Your usual quick pizza dough, portioned smaller and rolled thinner. It will puff hard on the braai — which is exactly what you want. Closer to a proper pita than a thin lavash.
Ingredients
- 1 batch quick pizza dough (enough for 6 to 8 flatbreads)
- olive oil, for brushing
- dried oregano or za'atar, for finishing
- flaky salt
Instructions
- 1
Portion the dough into 80 to 100 g balls — side-plate size each.
- 2
Roll each one out thin, 3 to 4 mm. Pizza dough puffs hard, so even thin it will balloon up. Too thick and you get a bread roll, not a flatbread.
- 3
Onto the braai grid over medium-hot coals. 30 to 45 seconds a side. You want big dark spots and char, not even browning.
- 4
They'll puff dramatically — that's the goal. Steam pocket inside, char outside.
- 5
Pull off, stack inside a folded clean tea towel as they come off. The steam keeps them pliable. Cold flatbread tears instead of folding.
- 6
Brush each one with olive oil the moment it comes off the heat. Add a pinch of oregano or za'atar and a pinch of flaky salt. Takes 5 seconds, transforms the bread.
Notes & Tips
No braai alternative
No braai? Cast iron pan on high heat, no oil, 60 to 90 seconds a side. Finish over an open gas flame for 5 seconds a side for the proper puff.
Dough fighting back
Don't overwork the dough when rolling. If it fights you and shrinks back, let it rest 5 min and try again.
Pita pocket hack
If they puff into balloons, tear along the seam to use them as pita pockets.