BBQ rosemary flat breads
This is an adaptation of an Annabelle White recipe that I have been making for years. In the winter I fry it in a skillet, and in the summer it is great on the barbeque. The dough is simple to mix by hand and only requires proving once. I have also used it to make pizza crusts (omit the garlic and rosemary). Straight of the barbeque it is soft, chewy, smoky and tasty, fantastic smothered in dip or wrapped around a sausage.
Makes 8 pieces
- 1 ½ tsp active dried yeast
- 160 ml tepid water
- 250g plain flour
- Pinch salt
- 2 cloves garlic, minced
- 2 tsp dried rosemary, finely chopped
- Olive oil
- Sea salt
- 1. Dissolve yeast in tepid water and leave for around 20 minutes to foam.
- 2. Combine flour, salt, crushed garlic and rosemary in a large bowl. Make a well in the centre and add the yeast mixture. Mix well and roll in a layer of olive oil.
- 3. Cover with a clean cloth and leave for a couple of hours in a warm spot to prove. The dough should double in size.
- 4. Once risen, turn dough out onto a floured surface and knead gently. Divide into 8 pieces. Roll each piece out to approximately half a centimetre thick. Brush both sides with a little olive oil.
- 5. Barbeque or pan-fry for 3-4 minutes each side, until puffed up and golden. Sprinkle with sea salt and serve hot.