This is a recipe that only makes sense when flatbreads are at their best. The grill doesn’t hide inferior produce — it amplifies it. Choose well and the cooking takes care of itself. Using simple, seasonal ingredients like spring onions and good-quality olive oil, these flatbreads come alive over direct heat, picking up a subtle char and smoky depth that you just can’t get from an oven.

The beauty of cooking flatbreads on the BBQ lies in the balance between direct and indirect heat. The initial sear crisps the exterior, while a moment away from the flames ensures the dough cooks through without burning. It’s a straightforward technique that rewards attention and patience, proving that fire-cooking doesn’t have to be complicated to be satisfying.

This recipe is a reminder that BBQ is a tool for everyday cooking — not just a special occasion. It’s about working with fresh, whole ingredients and letting the fire do the heavy lifting. Whether you’re serving these flatbreads alongside a simple salad or using them as a base for more elaborate toppings, they bring a grounded, honest flavour to the table every time.