Grilled Rosemary Flatbread

Prep and cook time: About 55 minutes plus 1 hour for rising. Note: Have dough and grill ready at the same time. Roll out breads first, then heat grill. (For easier version, use 1 pound thawed frozen bread dough; knead in 1 ½ T olive oil and the onion, then proceed from step 3.)

Grilled Rosemary Flatbread
Grilled Rosemary Flatbread

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg active dry yeast

  • 2

    tsp salt

  • 1/3

    C finely diced onion

  • 3

    About 3 T extra virgin olive oil

  • 4

    About 4 C all-purpose flour

  • 2

    T minced fresh rosemary

  • 2/3

    C finely shredded parmesan cheese

  • Fresh ground pepper

Directions

In a bowl, sprinkle yeast over 1 ¼ C warm water. Let stand until softened, about 5 minutes. Add salt, onion, 1 ½ T olive oil, and 2 ½ C flour. If kneading by hand, stir vigorously until dough is stretchy, about 5 minutes. Stir in 1 ¼ C flour. Scrape dough onto lightly floured board and knead until smooth, elastic, and no longer sticky, 10 to 12 minutes, adding flour as required to prevent sticking. If kneading with a dough book, beat on low speed until flour is incorporated. Add 1 ¼ C flour. Beat on low speed to blend, then on high speed until dough no longer feels sticky, and pulls cleanly from bowl, 10 to 12 minutes. If dough is still sticky, beat in flour, 1 T at a time. Place dough in an oiled bowl, turn over, cover airtight, and let rise in a warm place until doubled, about 1 hour. On a lightly floured board or with dough hook, briefly knead dough to expel air. Cut into 6 equal pieces and shape each into a smooth ball. Flatten 1 ball by hand, the roll into an 8-inch round (or into a 7-in. round if using frozen bread dough), reflouring board and rolling pin as needed to prevent sticking. Brush round with about ¾ tsp olive oil and sprinkle with about 1 tsp rosemary, a scant 2 T parmesan cheese and pepper. Lightly press in seasonings. Cover a place with plastic wrap, and chill. Repeat to shape remaining balls. As each round is finished, add to stack, cover with plastic wrap, and chill. (If making dough ahead, wrap stack airtight and chill up to 6 hours.) Place a few dough rounds at a time, seasoned side up, on an oiled grill over a solid bed of medium-hot coals, or over medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Cover gas grill. With a wide spatula, occasionally lift and rotate breads for even browning. When bottoms are well browned, 2 to 3 minutes, turn breads over. Cook until seasoned sides are light brown, 1 to 2 more minutes. Cut each flatbread into about 6 wedges. Dip into olive oil to eat.

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