Grilled Rosemary Flatbreads
- 1 package active dry yeast
- 2 teaspoons salt
- 1/3 cup finely diced onion
- About 3 tablespoons extra-virgin olive oil
- About 4 cups all-purpose flour
- 2 tablespoons minced fresh rosemary
- 2/3 cup finely shredded parmesan cheese
- Freshly-ground pepper
- In a bowl, sprinkle yeast over 1 1/4 cups warm (110 degrees
F) water. Let stand until softened, about 5 minutes. Add salt, onion, 1 1/2
tablespoons olive oil, and 2 1/2 cups flour.
- If kneading by hand, stir vigorously until dough is stretchy,
about 5 minutes. Stir in 1 1/4 cups flour. Scrape dough onto a 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 hook, beat on low speed until
flour is incorporated. Add 1 1/4 cups 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 tablespoon at a
- 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 a dough hook, briefly
knead dough to expel air. Cut into 6 equal pieces and shape each into a smooth
- Flatten 1 ball by hand, then roll into an 8-inch round
(or into a 7-inCH round if using frozen bread dough), re-flouring board and
rolling pin as needed to prevent sticking. Brush round with about 3/4 teaspoon
olive oil and sprinkle with about 1 teaspoon rosemary, a scant 2 tablespoons
parmesan, and pepper. Lightly press in seasonings. Cover a plate with plastic
wrap. Place seasoned round on wrap, cover 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.
Makes 6 flatbreads; 12 servings
Have dough and fire ready at the same time. Roll out breads first, then
heat grill. (For an easier version, use 1 pound thawed frozen bread dough; knead
in 1 1/2 tablespoons olive oil and the onion, then proceed from step 3.)
Nutrition per serving: Calories 206(23% from fat); Fat 5.3g (sat 1.4g); Protein
6.4g; Cholesterol 3.5mg; Sodium 451mg; Fiber 1.4g; Carbohydrate 33g
Source: Sunset magazine, June 1997