Last weekend we celebrated the fine weather with our first barbeque of the season (hopefully not the last!).  We had tiny buffalo koftas from Laverstoke Park Farm, asparagus, new potatoes baked in the embers, and homemade flatbreads.

This was a new adventure for us – attempting to make our own flatbreads – and I was desperately worried they would go all crispy, and not soft and doughy like I was hoping.  If there was anyone I was going to put my trust in, it was Hugh Fearnley-Whittingstall.

I prepared a batch of his flatbread recipe from River Cottage Every Day.  Usually it’s Mr Rigg who’s in charge of baking in our house, but having not felt like I’ve done much real cooking in the past few months, I figured kneading dough was a good way to throw myself back into cooking.

Such a simple recipe, just flour (250g sifted), salt (1 tsp mixed into flour), and oil (1 tbsp olive or sunflower mixed into 150ml water water, then slowly mixed into the flour).  Kneaded for about 5 minutes, then left for at least 15 minutes to rest covered with the mixing bowl.

Roll it into a sausage, chop into 8 pieces, then roll them out nice and thin.  They were tiny flatbreads, much smaller than we imagined, so maybe next time I would only make 4 to 6 flatbread from this amount of dough.

Cooked on the barbeque they couldn’t have been easier – we just popped them on and watched for them to bubble and puff up, before quickly flipping them over to let the other side cook.

I had a moment of panic when I discovered them charring, but it actually tasted good once all the other ingredients were wrapped up in them.

We ate them stuffed with buffalo koftas, piri-piri hummous (not homemade) and dressed salad leaves.  Really scrummy.  The koftas were barbequed on skewers, the asparagus tossed in olive oil and seasoning before being grilled, and the Jersey Royals were leftovers (they’d been boiled and tossed in lots of melted butter) so I wrapped them in some foil and they were nestled amongst the hot coals.

Our final treat – mini marshmallows popped onto wooden cocktail forks and quickly blistered over the barbeque until the middles were molten.  This was a last minute idea after discovering a half eaten packet of them stashed in the cupboard (admittedly really quite out of date!).