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A simple BBQ flat bread

March 20, 2013 by lizayling 11 Comments

The BBQ word has crept in to the title of this post. A yell of delight! Finally, two days in a row of spring warmth (even ‘heat’ dare I say, in the full sun).

BBQ Flat breads - pitta

This flat bread is a summer staple in our house, accompanying dips and soaking up sauces at BBQs. Its appearance on our menu heralds summer, just over a week before official summertime, and ushers in six months and more of outdoor cooking! Bliss…

flatbreads grilling on a BBQ

Yesterday was a public holiday and without a meal planned, as we like to go with the flow and see what the day brings, I found myself with bits and pieces to use up. I remembered some Sicilian fennel sausages in the freezer and decided on a simple BBQ, wedging them into our favourite, quick-and-easy flat breads, along with some roasted red pepper and a bit of left-over rocket. Nothing fancy, but incredibly tasty fare; all the more so because it’s cooking outdoors. What a difference that makes after months of oven on, full-blast, not only baking up goodies but in order to keep me warm.

BBQ flatbread recipe
sausages and flat breads grilling on a BBQ
The BBQ hadn’t seen light of day since around mid October. Needless to say, it took some overhauling and sprucing up to be functional for SS2013! I had, I think, cleaned it, spritzed lemon juice on the lava and de-greased it at the end of autumn, but all the same, it took around an hour to get it reasonable enough to cook on. New lava, a good scrub and removal of various ‘wildlife’ that had moved in to hibernate – either over winter or to avoid the increasing sun. Either way, one bin bag later and some thorough hand scrubbing and the BBQ tongs were finally ready to go. Today though, chill grey cloud looms to remind me that it’ll be a few weeks more before the BBQ is a regular at evening meals. Just glad of this quick griddle up to feed us after my hard work spring cleaning the BBQ.

flat bread with rosemary

BBQ flat bread
 
Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
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!
Author: The Red Bistro
Recipe type: Bread
Cuisine: Mediterranean
Serves: 6
Ingredients
  • 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
Method
  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.
3.2.2885

Filed Under: Herbs, Latest on the menu, Light lunches & suppers, Our specials Tagged With: barbecue, BBQ, bread, herb, rosemary, summer

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Comments

  1. Life Images by Jill says

    March 20, 2013 at 3:22 pm

    sounds delicious. This is a recipe I am certainly going to try. And your photography is superb as always! It is obvious you are looking forward to summer – so I wish you well for happy summer days ahead!

    Reply
    • Red Bistro says

      March 20, 2013 at 7:11 pm

      Thanks Jill, as ever for your support and comments. Yes, really looking forward to some settled spring into early summer weather. However ‘mild’ a Maltese winter, it’s still a long one in a very chill house! Most days in winter, it’s warmer out than inside, so once it’s OK enough to cook outside on the BBQ, I’m out there! Saves the electricity bill whirring up too much with the oven on to heat me, and whatever’s baking! Autumn your way now, but I expect it’s pretty mild down under for a while yet? Print button – I can’t think why I didn’t put it on from day one; I must go back an activate it on all recipes.

      Reply
  2. Life Images by Jill says

    March 20, 2013 at 3:23 pm

    ps – the “print recipe” button is a great addition!

    Reply
  3. Sam dieleman says

    March 9, 2014 at 9:06 pm

    Holy Smack! These things are fantastic! I cooked them on charcoal with out a griddle. Charcoal was piled on one side, and the grill was rotated over the coals, cooking 2 loafs at a time. A big hit in our house.

    Reply
    • Red Bistro says

      March 11, 2014 at 10:53 am

      Sam, I am glad these worked. I can’t wait for more settled weather here in Malta so I can get out BBQ-ing again and make these!

      Reply
  4. Jen Skanes says

    March 30, 2014 at 12:01 am

    If the first day of almost spring up here in canada. Dug out the BBQ from the snow. Husband came home from work and asked first not what kind of steak but if I was going to make that bbq bread again. Thanks 🙂

    Reply
    • Red Bistro says

      April 8, 2014 at 11:29 am

      Wonderful to hear it’s a first up on the ol’ BBQ! Mine to uncover and dust off soon for Easter too, and those breads!

      Reply
  5. Helen says

    May 29, 2016 at 8:02 pm

    Blimey! I’ve just followed this recipe and produced the most astonishing flat breads, which we cooked on a barbecue.. They resemble naan breads from a REALLY good Indian restaurant, so pleased with the results!

    Reply
    • lizayling says

      August 26, 2016 at 10:00 am

      Hi Helen,
      So glad the recipe worked for you! I love these breads and make them loads, and use the recipe for pizza bases too. Regarding the cheesecloth squares, I bought a packet from Lakeland which is a UK kitchenware company but it does deliver overseas at reasonable rates. Those cloths are very lightweight anyway! http://www.lakeland.co.uk/ The cloths come under jam and preserve making items I think. Hope this helps, even if a little late with my reply!

      Reply

Trackbacks

  1. The Red Bistro | Sardines on toast with a difference says:
    June 17, 2013 at 12:29 pm

    […] had seen their processed, canned relatives. Toast was a French baguette but if I had grilled my flat breads first (and therefore not had fishy debris to deal with on the BBQ) I would have served those. BBQ […]

    Reply
  2. The Red Bistro | Red pepper dip, Lebanese Muhummara mezze dip says:
    June 26, 2013 at 9:33 am

    […] with any flat breads. I made my own BBQ rosemary flat breads to accompany it. This dip is also a useful sauce to coat white fish in; just smear a good […]

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About Red Bistro

I am Liz, a food & lifestyle blogger and photographer based in Malta, an archipelago at the centre of the Mediterranean. The Red Bistro is my creative space: a photo diary of cultural and culinary Mediterranean life. Read More…

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