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Fresh Grilled Bread with Rosemary

  • 3h 25m
    • Préparer 10 min
    • Repos 3h 10m
    • Préparer 5 min

Ingrédients

4 Personnes
  • 360 g Wheat flour 550
  • 210 ml Water
  • 6 g Salt
  • 1 tbsp. Olive oil
  • 9 g Fresh yeast
  • Rosemary
  • Coarse salt

Preparation

Étape 1
Knead all the ingredients into a homogeneous dough by hand or using a food processor on a low setting. Then cover the dough and leave to rise in a bowl for two to three hours. Once the dough has doubled in volume, it is ready.
g Wheat flour 550
ml Water
g Salt
g Fresh yeast
Étape 2
Remove the dough from the bowl and place on a lightly floured work surface. Using a dough card or a knife, cut off pieces of about 150 grams and shape each into a ball. Leave to rise again for ten minutes. Meanwhile, preheat the barbecue to a medium heat.
Étape 3
Then shape the balls into small flatbreads. Make sure that the thickness is similar everywhere so that the bread cooks evenly on the grill.
Étape 4
Brush both sides of the flatbread with olive oil. The dough should only be lightly moistened, but not dripping. Then bake the flatbreads on the grill for about two to three minutes on each side until golden brown.
tbsp. Olive oil
Étape 5
To serve, sprinkle with coarse sea salt and fresh rosemary. Serve with fresh olive oil or a tasty dip.
Rosemary
Coarse salt