Flatbread with summer romesco
The festive summer months call for outdoor cooking and feasting. From flame-grilled to chargrilled, use these delicious recipes as inspiration to take your barbecuing and grilling games to new heights.
Flatbread with summer romesco
serves 12
for flatbread
275g Double 0 (strong) flour
175ml cold water
5g fresh yeast
20ml yoghurt
20ml olive oil
5g salt
Place all ingredients except salt into a mixing bowl. Knead by hand or with a dough hook attachment for 5 minutes. Add salt, then knead for another 5 minutes. Place the dough in a lightly greased, sealed container at room temperature for an hour.
Split the dough into 100g balls (you should get around 5), place in a large, sealed container allowing space between each ball to expand. Place in the fridge for at least 1 night, ideally 2 or 3.
When ready to cook, drizzle olive oil over the dough balls and turn out on a bench. Use your fingertips to press out the dough into 15cm circles.
Pre-heat the barbecue or a pan to medium-high heat. Place the flatbreads, 1 at a time, on the barbecue and allow to cook well on 1 side. Sprinkle with salt and flip to briefly cook the other side. Continue until all the flatbreads are cooked. Stack them on top of each other and wrap in a clean tea towel until ready to use.
for romesco
250g red capsicum, core and seeds removed
250g ripe tomatoes
50g blanched almonds
50g chopped stale bread
1 bulb garlic
100ml olive oil
10ml apple cider vinegar
10ml lemon juice
Salt and pepper to taste
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The night before making the romesco, soak blanched almonds and chopped bread in enough water to cover overnight in the fridge.
Pre-heat oven to 180C. Wrap the bulb of garlic in foil, and bake for about 45 minutes until sweet and tender. Squeeze the pulp out of the skin and set aside. Pre-heat the barbecue on a high heat. Chargrill the capsicum and whole tomatoes until lightly blackened, and the flesh soft. Place in a food processor with the soaked almonds, bread and roasted garlic pulp. Blitz until a thick paste forms. Slowly add olive oil, then season with the vinegar, lemon juice, salt and pepper.
This recipe first appeared in the December 2024 issue of SALIFE magazine.
