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.
Serves88
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 50 mins standing time
+ 50 mins standing time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Curtis Stone's grilled flatbreads with garlic-rosemary oil
Serves88
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 50 mins standing time
+ 50 mins standing time
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
Description
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.
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.
