Grilled Flatbread

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.

Made with 3/4c corn flour
Made with 3/4c corn flour

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.

Serve hot.

Variations

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.

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