Warm Thyme Pide

, from Issue #52. September, 2015
Photography by Aaron McLean.
Warm Thyme Pide

Warm pillows of soft bread are great for mopping up all the lovely meaty juices and dressings that are part of any good barbecue.


1½ cups high grade flour
½ teaspoon salt
1 teaspoon instant yeast
1 tablespoon chopped thyme
½ cup warm water
1 teaspoon honey
3 tablespoons olive oil


Preheat the grill on the barbecue to a medium/hot heat.

Put the flour, salt, yeast and thyme in a large bowl.

Combine the water, honey and oil then pour into the flour mixture. Mix to a soft dough then tip onto a lightly floured bench. Knead for a few minutes until soft and smooth.

Place in a lightly oiled bowl and cover with plastic wrap. Leave in a warm place for about 1 hour or until doubled in size.

Divide the dough into 8 pieces and pat them out into rounds about 1 cm thick. Cover with a clean tea towel and leave to rise for another 20 minutes.

Cook over the grill bars for about 2 minutes each side until puffed and lightly golden. Serve immediately. Makes 8

Serve with Rump Steak with Caper, Anchovy and Rosemary Sauce.