Grilled flatbreads with rosemary oil


Easy to make and great tasting flatbreads

Cuisine: English

Main Ingredient: Flour

Category: Bread

Difficulty: 6/10

Recipe by Dave Edwards
2013-06-24 19:50 BST
Rating:
Average of 0 (from 0 votes)

Grilled flatbreads with rosemary oil

Serves: 6
Oven temp:
Prep Time: 40 mins
Cooking Time: 10 mins

Ingredients

QtyIngredient
1 kgStrong white flour; further flour for dusting
625 mlTepid water
30 gramsFresh yeast; or 3 x 7g sachets dried yeast
2 tablespoonsSugar
1 tablespoonSea salt; fine
drizzleOlive oil
3 sprigsFresh rosemary; leaves picked

Method

StepInstruction
1Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
2Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
3This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
4Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
5After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it's ready to be transformed into pizzas or flatbreads.
6Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.
7Oil the grill on the barbie, then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this'll give them a real barbecued flavour.
8Take the flatbreads off the barbie. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.
  • Grilled flatbreads with rosemary oil

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