Tuesday, 17 February 2015

FABULOUS GARLIC AND ROSEMARY FLATBREAD




Bread can be quite a daunting and laborious task. All that kneading and proofing and then there is always the fear of your yeast failing and you end up with dodgy bread that's as tough as a bored. This recipe for delicious garlic and rosemary flat-bread removes all these worries. Yes, you still need to rest the dough overnight but once you have all you need to do is roll out your dough and pop it in the oven for a delightful thin and crispy accompaniment for many a meal.


 I recommend the use of "00" flour for this recipe. For a yeast free bread I find it does give you the best results in terms of bready texture and taste. If you don't have any then I would try maybe using a plain flour first which could work or at a stretch strong bread flour however I cannot say if you will get the same results. Bread flour may make the bread tough and plain flour might not make for a good elastic dough but give it a whirl. I'm no Paul Hollywood so don't blame me if it doesn't work!

Feel free to change the toppings too. Don't add cheese if you don't want to pile on calories and use different herbs such as sage or coriander to compliment the meal your serving it with. The garlic is optional too. Experiment and you'll find you can come up with a range of different flat bread flavors for many an occasion.

For the most crispest flat-bread in town whip out your pizza stone and give it a good warm up on the highest oven temperature at least one hour before baking. This will give you a beautifully crisp base and lully soft topside of your flat bread. If you don't have a pizza stone then simply roll out your flat breads and bake on a baking tray lined with greaseproof paper. 

You may also need to bake the flat-bread in batches depending on the size of your trays and oven. If you do then just keep an eye on them as they will take a bit less time to bake. Once the top of your flat bread is brown all over, carefully lift them up and tap the underside as close to the middle as you can. If it sounds hollow then your flat-breads are baked.

Here comes the recipe. Remember to start it at least 12 hours before you plan to serve them to allow that dough to rest and give you perfect flat-breads

Garlic and Rosemary Flat-Bread


400g "00" Flour
3 Tbsp (And A Smidge More) Olive Oil
1 Handfull Chopped Fresh Rosemary
1 1/2 Tsp Salt
50g Unsalted Butter
2 Grated Garlic Cloves





  1. In a large clean bowl, add in the flour, olive oil, rosemary and salt and give everything a good mix. Slowly pour in 250ml of warm water, mixing as you go until the ingredients come together into a dough ball. 
  2. Turn the dough ball out onto a lightly floured surface and knead the dough for around 5 minutes until smooth and elastic Shape the dough into a ball and then place it bowl greased with a bit more olive oil. Place into a fridge for at least 8 hours but preferably overnight.
  3. Around 1 hour before your ready to start baking your flat-bread, remove the dough from the fridge to warm slightly and place your pizza stone in the oven at 200 degrees (180 fan) to warm up.
  4. After that hour, take your dough and roll it out on a piece of greaseproof paper to the size of your pizza stone. The dough should around 2mm thick but you can give your a bit more thickness around the edges to form a little crust.
  5. Brush the dough all over with around half of the butter and transfer the dough on the paper carefully to the pizza stoneand bake for around 15-20 minutes until the top is golden brown and the base sounds hollow to the touch.
  6. As the bread bakes, melt the remaining butter on a low heat. Remove from the heat and mix it together with the grated garlic. Once the flat-bread has baked, remove it from the oven and brush over the melted garlic butter.
Cut the flat-bread with a pizza cutter into quarters or eighths and serve as quickly as you can so that bread is still deliciously warm and crispy. The rosemary flavor that will of infused right through the bread dough is a perfect complement to the punch fresh garlic butter that is brushed over at the end. I'm a big garlic fan so this can be quite strong for some people so if your not so much a fan then just use one clove or leave it out altogether. You could even grate over some Parmesan to add another zingy cheesy layer to the bread. However you chose to serve it I'm sure you will agree it's a truly fabulous flat-bread!

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