Myles New

Grilled Rosemary Flatbreads

Name: Grilled Rosemary Flatbreads
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 500 g strong white bread flour, plus extra to dust; 1 tsp. fast-action dried yeast; 1 tsp. caster sugar; 1 tbsp. finely chopped rosemary leaves; 125 g natural yogurt; extra virgin olive oil, to brush

Gently flavoured with warming rosemary, these moreish flatbreads are so easy to make. Serve alongside grilled meat, fish and veggies.

By The Good Housekeeping Cookery TeamPublished: 28 April 2020

Jump to recipe

Swap the rosemary for fresh thyme, if you like. Serve with our Purple Slaw and Fresh and Fruity Salad.

Advertisement - Continue Reading Below

Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Cal/Serv:

241

Ingredients

500 g
strong white bread flour, plus extra to dust
1 tsp.
fast-action dried yeast
1 tsp.
caster sugar
1 Tbsp.
finely chopped rosemary leaves
125 g
natural yogurt
extra virgin olive oil, to brush

Directions

1 In a large bowl, mix flour, yeast, sugar, rosemary and 11⁄2tsp fine salt. In one go, add yogurt and 225ml tepid water. Mix to bring dough together. Empty on to a lightly floured surface and knead for 5-10min until smooth and elastic. Return to bowl, cover with clingfilm and leave to rise in a warm place for 11⁄2hr, or until doubled in size.
2 Divide into 8 equal portions. Roll each out on a lightly floured surface into a rough 16 x 10cm oval, about 5mm thick. Brush both sides of each flatbread with oil.
3 Barbecue or griddle over medium-high heat for 6min, turning midway through, or until cooked through with charred stripes (cook in batches if needed). Brush with more oil, if you like, and serve just warm or at room temperature.