Curtis Stone's grilled flatbreads with garlic-rosemary oil

Have a go at these tasty grilled flatbreads. They’re perfect served with your favourite dip. You can make them a day ahead and store them in an airtight container at room temperature. To reheat, wrap them in foil and warm in an oven at 180°C.

8

15m

Note: + 50 mins standing time

15m

Ingredients

  • 1 cup (250ml) lukewarm water (43° to 45°C)
  • 2 1/4 tsp dried yeast
  • 2 tsp sugar
  • 2 2/3 cups (250g) plain flour
  • 2 tsp sea salt

Garlic-rosemary oil

  • 2/3 cup (160ml) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 1 rosemary sprig

Method

STEP 1

To make the garlic-rosemary oil, combine the oil, garlic, shallot and rosemary in a small saucepan over low heat. Cook for 10 mins or until fragrant. Remove from heat. Season with sea salt and freshly ground black pepper.

STEP 2

Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until mixture is frothy.

STEP 3

Add the flour and salt to a food processor and process to combine. With the motor running, add the yeast mixture and 1 tbs of the garlic-rosemary oil and process until the mixture comes together. Turn onto a lightly floured surface and knead until the dough is smooth and elastic.

STEP 4

Grease a baking tray. Divide dough into 8 portions (about 90g each) and shape into balls. Place on the prepared tray and brush with a little garlic-rosemary oil. Cover with plastic wrap. Place in a warm, draught-free place for 45 mins or until dough doubles in size.

STEP 5

Heat a barbecue grill or chargrill on medium-high. Lightly brush with oil.

STEP 6

Grease a baking tray. Use a rolling pin to roll 1 dough portion on a lightly floured work surface to a 12cm x 28cm oval. Transfer to the prepared tray. Repeat with remaining dough portions.

STEP 7

Brush the flatbreads with garlic-rosemary oil. Cook, in batches, for 2 mins each side or until lightly charred and cooked through. Transfer to a serving plate and cover with a tea towel to keep warm.

STEP 8

Brush the flatbreads with a little rosemary-garlic oil. Serve with the remaining oil for dipping.

In the oven: To bake the flatbreads, position a rack in the lower third of the oven. Set a pizza stone on the rack. Preheat oven to 250°C. Use a rolling pin to roll 1 dough portion on a lightly floured work surface to a 12cm x 28cm oval. Repeat with remaining dough portions. Lightly brush with a little rosemary-garlic oil. Carefully drape flatbreads, oiled side-down, over the pizza stone. Bake for 5 mins or until bases are golden brown and bread is cooked through. Wrap in a clean tea towel to keep warm until ready to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.