Flatbreads with anchovy, garlic and rosemary pesto

Flatbreads with anchovy, garlic and rosemary pesto

By
From
Grill Smoke BBQ
Makes
12 small flatbreads
Photographer
Kris Kirkham

Brilliant on their own or as part of a feast, these flatbreads couldn’t be easier to make. The anchovy isn’t overpowering here – it just adds a lovely, intense seasoning. Experiment with different herbs and cheeses once you get going.

Ingredients

Quantity Ingredient
350g self-raising flour
1 teaspoon baking powder
350g natural live yogurt
1 teaspoon fine salt

For the anchovy, garlic and rosemary pesto

Quantity Ingredient
8 salted anchovies
3 garlic cloves, finely chopped
1 bunch very fresh rosemary, leaves picked and stalks reserved
40g grated aged pecorino
3 teaspoon red wine vinegar
100ml extra virgin olive oil

Method

  1. Light the barbecue and set for direct/indirect cooking.
  2. Mix the flour, baking powder, yogurt and salt in a bowl until incorporated and then turn out onto a floured surface. Knead the dough for a further 2 minutes, then cover with a plate or cling film and leave for 10 minutes.
  3. To make the pesto, blend all the ingredients to a rough paste in a food processor.
  4. Uncover the dough and divide it in half, then divide each half into 6 balls. Flatten each ball and shape into a rustic flatbread about 12cm in diameter. Score each flatbread a few times with a sharp knife.
  5. Place the rosemary stalks onto the hot coals, then place the flatbreads, 2 or 3 at time, on a hot clean grill in the direct heat zone. Cook for 2 minutes each side until lightly browned and cooked through.
  6. Spoon over the pesto and serve immediately.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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