Rosemary Flatbread

What can you do with your spicy grilled soy gyros, tofu sausages and salad? Pair them with this crispy grilled rosemary flatbread. The recipe comes from the book Vegan Grilling by Kristina Unterweger.


  • 500 g spelt flour
  • 2 packages dry yeast
  • 2 tsp salt
  • 1 teaspoon cane sugar
  • 2 tablespoons olive oil
  • 2 tsp rosemary dried
  • 350 ml lukewarm water
  • 3 tablespoons olive oil for brushing


  • Sift the flour with the dry yeast,then mix with salt, sugar and rosemary. Mix with water and oil and knead.

  • Place the dough in a bowl and cover with a towel or cloth, leave the dough to rise in a warm place until it has doubled its volume. Knead again well and place on a floured pastry board, separating the dough into 4 to 6 pieces. Roll each piece of dough out into a flat cake, press with a fork several times and brush both sides with olive oil.

  • Place on a hot grill, first grilling on the bottom, then turn and bake to the end.

  • TIP: You can also knead 10 chopped black olives into the dough.