The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Smoked Salmon Flat Bread


This is not hard to do, and the result is really impressive. Obviously don't do this recipe for the first time when your boss comes for dinner, but rather practice when your mother in-law comes over for the weekend. Practice a few times on her and once she stop bitching about how burnt it looks you are now ready to cook it for your boss:):)

1 TBSP yeast
1/2 TSP sugar
1 TBSP extra-virgin olive oil
plus more for bowl and brushing
1 1/2 cups all-purpose flour
plus more for dusting
3/4 teaspoon coarse salt

Once your flat bread is cooked, top with smoked salmon and a dill sour cream mixture. Don't be shy with the salmon!

Heat grill or grill pan until hot. Place about 1/2 cup warm (110deg) water in a medium bowl, and sprinkle yeast and sugar on top; stir to dissolve. Let sit until foamy, about 5 minutes. By hand or in your Kitchen Aid mixer add olive oil, flour, salt and combine with yeast liquid. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place, 30 minutes.

Turn dough out onto a lightly floured surface. Divide into four equal pieces, and roll out each into a 1/8-inch thick round or odd shape. Lightly brush both sides of each round with olice oil, and place the rounds directly on the medium to hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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