Bread made on the barbecue is delicious and this sweet version is a sure-fire crowd pleaser. Use the best chocolate and hazelnut spread you can get your hands on. You can keep the rolled and stuffed flatbreads in the fridge for a few hours until you’re ready to cook them so you can make them ahead of time. Just make sure that you take them out of the fridge 30 minutes or so before cooking to come back up to room temperature.
For the dough Serves: 8
For the filling
- Place all the dough ingredients except the butter into a bowl and bring together into a dough. Turn out onto a work surface and knead until you have a smooth, elastic dough. Knead in the butter a little at a time until fully incorporated. Transfer to a lightly oiled bowl, cover and leave to rise in a warm place until at least doubled in size.
- Meanwhile, carefully cut your bananas in half from end to end and lay on a baking tray or chopping board. Cover each half with ½ tablespoon of demerara sugar and leave for 10 minutes for the sugar to dissolve slightly so that it doesn’t fall off when put on the grill.
- Heat the barbecue to a medium high heat and place the bananas, cut side down onto a pre-oiled grill. Cook for 3-4 minutes then, once the cut side is nicely caramelised, carefully flip them onto their skin side. Continue to cook until the bananas are soft throughout and very sweet.
- Scoop out the cooked banana flesh from their skins and place in a bowl. Mash lightly with a fork and leave to cool.
- Once the dough has risen, turn it out onto a lightly floured surface and divide into 8 pieces. Take each piece and flatten into a rough circle. Place a teaspoon of the chocolate spread, then a teaspoon of the mashed banana and a sprinkling of the hazelnuts, if using into the centre of the dough. Bring the sides up around the filling and pinch together. Very gently, making sure you don’t squeeze out any of the filling, roll the flatbread to flatten to around 1 inch thick. Place on an oiled baking tray and repeat with the remaining dough.
- Preheat the barbecue to a medium heat, you don’t want it too hot. Meanwhile, melt the remaining butter and brown sugar together to form a glaze.
- Lightly oil both sides of the flatbreads then place on the grill. Cook for around 5 minutes until golden brown on one side then turn over and repeat on the other side. Brush the upper side of the flatbreads with the brown sugar butter, then turn over and brush the other side. Repeat until you have a caramelised crust on the outside of all of the flatbreads.
- Take the flatbreads off the heat and leave to rest for a few minutes before serving.
Giovanna Ryan was a Masterchef finalist in 2017 and is now a contributing food editor for House Beautiful UK. Born and raised in London, she comes from a family of foodies and is inspired by her Italian heritage. When she's not cooking up a storm in the kitchen she teaches classes for her business cook and feast.