Tuesday, December 16, 2008

Grilled Rosemary Flatbread

Grilled Rosemary Flatbread


· 250 grams white flour

· 1 ½ teaspoons easy blend dry yeast

· 1 teaspoon sea salt

· 1 teaspoon dried herbs or spices(rosemary, basil, oregano, etc.)

· 120mL hot water (not boiling but still touchable)

· 2 tablespoons olive oil

Whisk together flour, yeast, salt and herbs/spices. Add hot water and olive oil. Mix to form a soft dough. Turn on a lightly floured surface and knead until smooth and elastic. Place in an oiled bowl and cover with a cloth. Let rise 45-60 minutes or until doubled in bulk.

Punch down dough and divide into four equal pieces and roll each piece out on a lightly floured board into a 7” long oval. BBQ or fry over low heat for 5 minutes, brush with olive oil, turn and cook for another 4-5 minutes.

Serve hot.

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