Fire Flat Bread with Rosemary and Sea Salted Olive Oil

September 10, 2020

Fire Flat Bread with Rosemary and Sea Salted Olive Oil

I first posted this when we visiting the beautiful South West corner of Scotland visiting our friends Emma and Nathan, who decamped from London to buy a 14 bedroom house and restore it. The 3 acre grounds need constant attention and as a result we made a big bonfire to clear some cuttings. I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick. When we decided to have big fire this was my chance, I had to complicate the issue slightly by using the flat bread/pizza dough recipe from a few weeks back and wrapped it around a stick. I served it with a simple dip of rosemary, olive oil and sea salt. Cooking on an open fire is a great late summer tradition and this is a wonderful reward for all the hard work making the fire. Please make sure there are no fire restrictions before starting a bonfire in your area.


Make the flat bread dough as per the recipe link from the Wok of Life, once leavened and knocked back roll it out into thin rectangular shapes. Wet with a little water then wrap around a stick. Hold near the hot embers until golden brown and cooked through. Rip of the stick and serve with with 125ml good quality extra virgin olive oil, 2 sprigs of fresh rosemary chopped and a 1/4 teaspoon sea salt.

If you want more information on the origins of traditional Bannock Bread, this is a great link.

Photographed with étoile home’s Fruit Tea Towel in Moss Green

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