Grilled flatbreads with rosemary oil
35 min·Mediterranean
Grilled flatbreads with rosemary oil
Ingredients
For the flatbreads
- 300g strong bread flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp olive oil
- 200ml warm water
For the rosemary oil
- 100ml olive oil
- 2 sprigs rosemary
Instructions
9 steps
- 1
To make the flatbreads, put the flour, salt and baking powder into a large bowl.
- 2
Add the olive oil and warm water, then mix to form a soft dough.
- 3
Knead on a lightly floured surface for 5–10 minutes, until smooth and elastic.
10 min - 4
Divide the dough into 8 equal pieces, then roll each into a thin circle.
- 5
Heat a dry frying pan or griddle over a medium-high heat.
- 6
Cook each flatbread for 1–2 minutes per side, until lightly charred and puffed up.
2 min - 7
Meanwhile, make the rosemary oil by warming the olive oil in a small pan with the rosemary sprigs.
- 8
Cook for 2–3 minutes, until the rosemary is fragrant.
3 min - 9
Remove the rosemary sprigs and drizzle the oil over the flatbreads.
Progress
0 / 9 steps
Nutrition
Per serving (based on 8 servings)
Calories
241cal
