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Curtis Stone's grilled flatbreads with garlic-rosemary oil

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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.

  • Serves8
  • Cook time15 minutes
  • Prep time15 minutes, + 50 mins standing time
Grilled flatbread on a dish.


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Combine the water, yeast and sugar in a small bowl. Set aside for 5 mins or until mixture is frothy.
  3. 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.
  4. 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.
  5. Step 5

    Heat a barbecue grill or chargrill on medium-high. Lightly brush with oil.
  6. 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.
  7. 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.
  8. 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.

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