This is a staple recipe in my collection. I discovered it last summer and have been making it regularly since. I have a tried a few different combos. Black sesame, rye, whole wheat and herb. It would be good to make makeshift pizzas under the broiler or using the toaster setting of a Japanese microwave. This is great with dip as well.
Grilled Rosemary Flatbread
Easy Summer Cookbook p.184
250g white flour
1 1/2 tsp easy-blend yeast
1tsp sea salt
120mL hand hot water
2tbsp olive oil
Whisk flour, yeast and salt in a large bowl. Make a well and add oil and water. Mix until combined and then kneed on a floured board for a few minutes until smooth and elastic. Make dough into a ball and place in an oiled bowl, turn to coat. Let sit covered for 45-60min until doubled in size. Punch down dough and divide into 4-6 equal pieces. Roll each piece on a lightly floured board into a 15cm oval. BBQ or cook in a frying pan over low heat for 5min or until browned nicely and edges are cooked on top, brush with oil (optional), turn and cook for a further 4-5min.
Flour – use any combination of flours up to 50% of the total amount of flour. My favorites are rye, graham and whole wheat flours. I sometimes add wheat bran too.
Herbs – add 1tbsp chopped fresh herbs or half that of dried herbs
Sesame Seeds – add a tablespoon or two of black/white sesame seeds and a drop of two of sesame oil
Spices – add 1/2-1tbsp of your favorite spice. I’ve tried curry, shichimi and cajun.