Grilled flatbreads with rosemary oil Recipe

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This Grilled Flatbreads with Rosemary Oil recipe is an easy and chewy recipe, which is made with fresh rosemary and good quality olive oil. It’s the perfect side dish for barbecues, a straightforward recipe ready in about 25 minutes once your dough has risen.

Grilled flatbreads with rosemary oil Ingredients

A simple list for the perfect chewy, smoky flatbread.

For the Dough:

500g strong white bread flour, plus extra for dusting
1 x 7g sachet of dried yeast
1 teaspoon sugar
1 teaspoon fine sea salt
325ml lukewarm water

For the Rosemary Oil:

4 tablespoons extra virgin olive oil
A few sprigs of fresh rosemary, leaves picked
Coarse sea salt

How To Make Grilled flatbreads with rosemary oil

A step-by-step guide to these wonderfully simple and delicious flatbreads.

Make the Dough: In a large bowl, mix the flour, yeast, sugar, and salt. Make a well in the center and pour in the lukewarm water. Use a fork to gradually bring the flour in from the sides until a shaggy, sticky dough forms.
Knead and Prove: Tip the dough onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave it in a warm place for about 1 hour, or until it has doubled in size.
Shape the Flatbreads: Once the dough has risen, knock the air out by briefly kneading it. Divide the dough into 8-10 equal-sized chunks. On a floured surface, roll each chunk out into a slightly irregular oval or round shape, about 0.5cm thick.
Grill the Flatbreads: Preheat your barbecue or a griddle pan to a high heat. Lightly oil the grill grates. Lay the flatbreads on the hot grill and cook for about 3 minutes per side, until they are puffed up, golden brown, and have some nice char marks.
Finish and Serve: As the flatbreads come off the grill, immediately brush them with a mixture of the extra virgin olive oil and the fresh rosemary leaves. Sprinkle generously with coarse sea salt and serve straight away while still warm.

Grilled flatbreads with rosemary oil Recipe

Recipe Tips

For the perfect, chewy grilled flatbread every time.

How to get a chewy flatbread? A relatively wet dough and a very hot grill are key. The high heat cooks the outside quickly, creating a slightly crisp exterior while the inside steams and stays soft and chewy. Don’t roll them too thin.
Can I make this without a barbecue? Yes, absolutely! A cast-iron griddle pan or a heavy-bottomed frying pan on the stovetop over a high heat works perfectly. Cook them one at a time for a similar charred result.
Can I make the dough ahead of time? Yes, this dough is perfect for making ahead. After kneading, you can place it in an oiled, covered bowl in the refrigerator for up to 48 hours. This slow fermentation will actually develop a deeper, more complex flavor. Just let it come to room temperature for about an hour before you shape and grill it.
What if I don’t have fresh rosemary? You can use dried rosemary. For the best flavor, gently warm the olive oil in a small pan with 1-2 teaspoons of dried rosemary for a few minutes to infuse the oil, then brush it over the hot flatbreads.

What To Serve With Grilled flatbreads

The perfect accompaniments for this versatile bread.

These warm, smoky flatbreads are incredibly versatile. They are perfect for:

Scooping up dips like hummus, baba ghanoush, or a tangy yoghurt dip
Serving alongside grilled meats like kebabs, lamb chops, or chicken
As a base for a simple flatbread pizza with your favorite toppings
Tearing and sharing as part of a meze or antipasto platter

How To Store Grilled flatbreads

These are best enjoyed fresh, but here’s how to store them.

Best Eaten Fresh: These flatbreads are at their absolute best when they are warm, soft, and smoky, straight from the grill.
Reheat: If you have leftovers, you can store them in an airtight container at room temperature for a day. To serve, sprinkle them with a tiny bit of water and reheat them directly on the grill, in a hot dry pan, or in the oven for a few minutes to soften them up.

Grilled flatbreads with rosemary oil Nutrition Facts

An estimated guide per flatbread.

Calories: 250 kcal
Carbohydrates: 45 g
Protein: 7 g
Fat: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my dough so sticky?

A sticky dough is completely normal for flatbreads and is actually a good thing! It means the flour is well-hydrated, which will lead to a softer, chewier final product. Use a light dusting of flour on your hands and work surface to make it manageable, but avoid adding too much extra flour.

Can I freeze the dough?

Yes, this dough freezes beautifully. After the first rise, knock it back, divide it into portions, and wrap each ball tightly in cling film. They will keep in the freezer for up to 3 months. Thaw them in the refrigerator overnight before rolling and grilling.

Can I add other toppings?

Of course! Before grilling, you could press in some thinly sliced garlic or chopped olives. After grilling, a sprinkle of red pepper flakes or some grated Parmesan cheese would be delicious.

Try More Recipes:

Grilled Steak with Herby Brown Rice Recipe
Grilled Beef Kebabs Recipe
Grilled Veal with Welsh Rarebit Recipe