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Barbecued Garlic and Rosemary Flat Breads

Barbecued Garlic and Rosemary Flat Breads

Recipe Submitted By: bakingmad

These Barbecued Garlic and Rosemary Flat Breads are gorgeous and perfect for cooking on a BBQ. Why not invite some friends over for a BBQ and try and make some yourself.

Preparation Time	15 minutes
Baking Time	10 minutes
Portions	Makes 8
Skill Level	Medium
Average Rating

Barbecued Garlic and Rosemary Flat Breads Ingredients

7 grams	Easy Bake Yeast (Allinson) sachet
500 grams	Strong White Bread Flour (Allinson)
1 tsp	Sea Salt
1 tbsp	rosemary needles, chopped
1	clove garlic, crushed
1 tbsp	Honey
	a little olive oil for brushing

This recipe uses

How to make Barbecued Garlic and Rosemary Flat Breads

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the barbecue until the embers are glowing, but the main heat of the barbecue has died down, as you don’t want a fierce heat.
Mix the yeast, flour, salt, garlic & rosemary together in a large mixing bowl. Measure 300ml hand hot water into a jug and stir in the honey. Pour the water into the flour mixture and stir until it forms a soft dough. Turn the dough onto a worksurface and knead for 10 minutes until smooth.
Divide the dough into 8 equal piece and roll into roughly shaped circles. Place on a greased baking tray and cover with oiled cling film. Allow to rise for about 30 minutes in a warm place until doubled in size.
To cook, brush the grill racks with a little oil, the place the breads on the barbecue and cook for 3-4 minutes on each side until puffed up and lightly charred.
Brush with a little olive oil before serving if liked.

Reviews

Read all reviews (2) | Average rating: 3 stars

"recepie doesnt say when to add garlic and rosemary??"

Bakingmad: "Thank you for noticing, we have now amended the recipe. You add the garlic & rosemary in with the flour. "

06-07-2011 | Author: karenann | 1 stars

"Wow, my first attempt at something other than English bread and it was fantastic. 'Fraid I am a fan of live yeast and so started the fermentation with the water and honey before adding to the flour etc. Also, we do not have a barbecue so I used a cooling tray with long legs over the gas ring. The result was a soft chewy bread that my wife and I could not stop eating (I had left a couple out for supper and put the rest in the freezer - I had to retrieve another 3). Goes great with oil and vinegar, or tapenade."

11-09-2011 | Author: BoW | 5 stars

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