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Braai parmesan bread with garlic and rosemary oil

Name: Cheesy grilled garlic flatbreads recipe
Yield: 8
Ingredients: 300g self-raising flour; 70g finely grated parmesan; 375g yoghurt; 160ml olive oil; 2 garlic cloves, thinly sliced; 2 sprigs rosemary

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Braai parmesan bread with garlic and rosemary oil

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by Warren Mendes

delicious. team

Nov 17, 2023

“These flatbreads are a quick version of ‘roosterkoek’ – meaning ‘grilled cake’ in Afrikaans. They’re an easy way to make fresh bread just before you eat.” – Warren Mendes

2 cups (300g) self-raising flour, plus extra to dust
70g finely grated parmesan
1 1/3 cups (375g) natural Greek-style yoghurt

Garlic and rosemary oil

2/3 cup (160ml) extra virgin olive oil, plus extra to brush
2 garlic cloves, thinly sliced
2 sprigs rosemary

Method

1.

For the garlic & rosemary oil, combine all ingredients and 1 tsp salt flakes in a small saucepan and place over low heat. As the garlic starts to simmer slightly (small bubbles rising to the surface), remove from heat and set aside to cool completely.
2.

For the flatbread, mix flour, parmesan and 1 tsp salt flakes in a large bowl, then add yoghurt and mix until just combined. Turn out onto a lightly floured surface and divide into 8 pieces. Using your palm, flatten each piece until about 1cm thick.
3.

Heat a barbecue or chargrill over medium heat then, in batches, brush flatbreads with a little extra oil and cook for 2-3 minutes each side until golden and puffed up slightly. If your barbecue has a lid, close it; this will help the bread cook through quicker. Repeat with all dough, then wrap cooked flatbread in a tea towel to keep warm until ready to serve.
4.

Serve brushed with a little of the garlic & rosemary oil, with remaining garlic & rosemary oil served alongside to dip in.