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Preparation Time : 1
Cook Time : 5
Total Time : 6
1/2 cup warm water (43°C to 45°C)
1 sachet Tandaco dry yeast
1 teaspoon Coles Brand Caster Sugar
1 1/2 cups Coles Brand Plain Flour, plus extra for dusting
1 teaspoon fine sea salt
2 teaspoons extra virgin olive oil, plus extra for brushing
In a medium bowl, stir the warm water, yeast and sugar to blend. Set aside at room temperature for 5 mins or until the yeast is completely dissolved.
In a food processor, mix the flour and salt until combined. With the machine running, add the yeast mixture and 2 teaspoons of the oil through the feed tube and process just until blended and a dough forms. Transfer dough to a work surface and knead for 3 mins to form a smooth elastic dough.
Divide dough into 4 balls. Place dough balls on an oiled baking tray and rub the dough balls lightly with oil. Cover with a warm damp cloth and allow to rise in a warm spot for 45 mins.
Meanwhile, for the infused garlic-rosemary oil, combine the oil, garlic and rosemary in a small saucepan. Heat over low heat for 10 mins or until fragrant. Season to taste with salt and pepper.
Preheat a barbecue grill on medium-high.
On a floured surface, roll each dough ball into thin 30cm x 13 cm rough ovals.
Lightly brush the breads with the infused oil and cook, oiled-side down, for 40 secs or until golden with grill marks. Brush the breads with more of the infused oil, turn them over, and cook for 40 secs or until cooked through and grill marks form. Wrap the breads in a clean kitchen towel to keep them warm. (See Note.)
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