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Homemade flat breads with infused garlic-rosemary oil
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Versatile flatbreads perfect for dipping or pairing with main dishes.
Ingredients:
  • 125.00 gm warm water (43C to 45C)
  • 1 sachet dry yeast
  • 5.00 gm Brand Caster Sugar
  • 375.00 ml Brand Plain Flour, plus extra for dusting
  • 2.40 gm fine sea salt
  • 9.20 gm extra virgin olive oil, plus extra for brushing
  • 113.75 gm extra virgin olive oil
  • 1 clove garlic, finely chopped
Instructions:
  • Combine warm water, yeast, and sugar in a medium bowl, stirring until the yeast is fully dissolved. Let the mixture sit at room temperature for 5 minutes.
  • Combine flour and salt in a food processor until mixed. With the machine on, pour in the yeast mixture and 2 teaspoons of oil through the feed tube and process until dough forms. Transfer dough to a work surface and knead for 3 minutes until smooth and elastic.
  • Shape dough into 4 balls, then transfer them to an oiled baking tray and gently coat them with oil. Cover with a warm damp cloth and let rise in a cozy spot for 45 minutes.
  • To make the infused garlic-rosemary oil, simply mix together the oil, garlic, and rosemary in a small saucepan. Gently simmer over low heat for 10 minutes or until aromatic. Season with salt and pepper to taste.
  • Heat up the barbecue grill on medium-high to get it ready.
  • Roll out each dough ball on a floured surface into thin, 30cm x 13cm ovals.
  • Brush the breads with the fragrant infused oil and grill until golden with marks, about 40 seconds. Repeat on the other side with more oil until cooked through and grill marks appear. Keep warm by wrapping in a clean kitchen towel. (See Note.)

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