Instructions

• Start this recipe two hours in advance. To make the puffy bread dough, add the flour, salt, sugar, and yeast to a mixing bowl. Stir to combine and make a well in the centre. Add the warm water and olive oil. Stir until the mixture forms a dough. Turn it out onto a clean surface and knead for 10 minutes (or use a dough mixer). Place the dough into a clean, oiled container or bowl, cover, and leave to rest for an hour, or until the mixture has doubled in size.
• Once the dough has doubled in size, divide it into 4 portions (approx. 160 g each). Shape each portion into a smooth dough ball. Lightly dust a large container with fine semolina. Place the dough balls in the container, spaced evenly so they have room to double in size again without touching. Cover and leave to rise for 30-60 minutes.
• While the dough is resting, make the capsicum dip and hand-chopped verde. Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Char the capsicums over direct high heat, with the lid closed, for 12 minutes or until blackened on the outside, turning every 3 minutes.
• Reduce the barbecue temperature for cooking using direct medium-high heat (230°C-260°C). Add the spring onions, lemon halves (cut side down), unpeeled garlic cloves, and a barbecue-safe pan with the pinenuts if they aren’t already toasted. The capsicum can stay on the cooking grill to continue colouring. Cook everything for 4 minutes, flipping or stirring after two minutes, or until the ingredients are caramelised or toasted. Remove from the barbecue as they are ready. Place the capsicum in a heatproof container and cover with a lid to allow to sweat. Turn the barbecue off
• To make the hand-chopped verde, peel off the outer blackened layers from the spring onion and trim away the root tips. Finely chop the softened spring onion. Mix together with 1 teaspoon of lemon zest, 2 tablespoons of caramelised lemon juice, finely chopped parsley, olive oil, and season to taste. Set aside until required.
• To make the capsicum dip, once the capsicum is cool enough to handle, peel away the blacked skin and discard it along with the seeds and core. Leave the capsicum to cool completely. Place the capsicum in a blender. Peel the grilled garlic cloves and add them to the blender along with the remaining dip ingredients. Blitz until smooth, then set aside until required.
• Dust a board with fine semolina. Shape the dough balls into an approximate 17 cm diameter, preferably using your hands and fingertips, as a rolling pin will squeeze out too much air.
• Prepare the barbecue for cooking using indirect medium-high heat (230°C-260°C) with a Weber Pizza Stone. Place the pizza stone onto the barbecue and preheat as directed in your barbecue's Quick Start Guide (typically 10 to 20 minutes).
• Once the stone has preheated, place a flatbread directly onto the pizza stone and cook using indirect medium-high heat, with the lid closed, for 4-5 minutes, or until puffed and golden underneath. Carefully flip and cook for a further 4 minutes, or until completely golden.
• While the flatbreads are cooking, assemble the dip. Spread the capsicum dip onto a serving plate. Crumble the feta over the capsicum dip. Drizzle the hand-chopped verde all over, and finish with a scattering of pine nuts, olive oil, and sea salt flakes.
• As the flatbreads cook, remove them from the barbecue and keep them warm. Continue cooking the remaining flatbreads. When ready to serve, drizzle the flatbreads with olive oil and a seasoning of salt flakes.
• To devour, tear into the flatbreads, drag and scoop through the dip, and enjoy!