Grilled Flatbreads with Rosemary Oil
Cooking time: 55 minutes
1 Batch of bread dough
A few sprigs fresh rosemary, leaves picked
Plain flower for dusting
Follow my basic bread recipe through steps 1 to 4. After the dough has doubled in size, you need to knock the air out of it by bashing it around for a minute. Now it’s ready to be transformed into pizzas or flatbreads.
Tear off chunks of the dough and roll out your bread, shaping into slightly irregular oval shape rounds, about 0.5cm thick.
Oil the grill on the Kamado JAN, 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.
Take the flatbreads off the Kamado JAN. Mix a couple of lugs of olive oil with the rosemary leaves and brush (or drizzle) over the hot breads. Sprinkle with salt and serve straight away while still warm.