BBQ flat bread
Prep time
Cook time
Total time
The recipe makes around 4 small oval bread; just double quantities as required. They can be served split, like pitta breads and filled. Ideal to serve BBQ meats in or to accompany dips. They reheat covered in foil in a low oven or just pop in the toaster briefly.Serve to accompany dips, or use like a pitta bread, cut in half, opened up as a pocket to hold BBQ meats like kebabs or steaks. These breads mop up BBQ juices well!
Recipe type: Bread
Cuisine: Mediterranean
Serves: 6
  • 250g plain white flour (tipo ‘00’ / bread flour)
  • 1.5 tsp dried yeast
  • 2 tbsps fresh rosemary, chopped, plus extra to garnish
  • 2 tbsp extra virgin olive oil
  • 125ml hand-warm water
  • sea salt
  1. Sieve flour into a large bowl, add chopped rosemary, dried yeast and a little sea salt and combine. Make a well in the centre and add the olive oil and then the warm water. Stir to combine and finish into a springy dough by hand.
  2. Tip out onto a lightly-floured surface and knead the dough for 5 minutes. Use semolina to knead on as it makes the dough easy to turn.
  3. Cover with a damp T-towel or cling film and leave to rise in a warm place for an hour.
  4. Divide the dough into four equal pieces and flatten each to 4mm ovals with the palm of a hand.
  5. Use a pastry brush to coat each oval lightly with olive oil, sprinkle with sea salt and some more chopped rosemary.
  6. Griddle on a medium-high heat on a BBQ flat plate or a flat-based, heavy-based (ideally cast iron) hob pan for around 5 minutes each side, until risen slightly, hollow to tap and golden in colour.
Recipe by The Red Bistro at