Monday, May 17, 2010

Garlic Italian Herbs Flatbreads

1 batch basic bread dough
1 tsp garlic powder
3 tsp italian herbs seasoning
plain flour, for dusting
olive oil
sea salt

1) Follow the recipe in basic bread thru stage 1-4 but I added garlic powder and italian herbs seasoning along with the yeast, salt & sugar.

2) After the dough has doubled in size, knock the air out of it by bashing it around for a minute. Now it’s ready to be transformed into pizzas or flatbreads.

3) Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.

4) Oil the grill on the bbq pit (u can use griddle pan and cook on the stove too), then lay the flatbreads on top of the grill and cook them for about 3 minutes. Turn them over and cook for another 3 minutes until they are golden brown, crispy and slightly charred – this’ll give them a real barbecued flavour.

5) Remove the flatbread and drizzle some olive oil (I used rosemary-infused EVOO) on the flatbreads and sprinkle some sea salt. Served straight away while it's still hot.

Adapted from Jamie Oliver's grilled flatbreads with rosemary oil:

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