Aromatic flatbreads from the grill - includes recipe

Sunset, June, 1997 by Elaine Johnson

Onion-seasoned breads are topped with rosemary and parmesan

For your next barbecue party, wow guests with warm bread right off the grill - browned, puffed, and subtly smoky.

The yeast dough is enhanced with olive oil and onion. If time is tight, take a shortcut with frozen bread dough. You can roll out the flatbreads up to six hours before grilling. The Lark Creek Inn in Larkspur, California, shared the recipe with us.

Grilled Rosemary Flatbreads

Prep and cook time: About 55 minutes, plus 1 hour for rising

Notes: 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.)

Makes: 6 flatbreads; 12 servings

1 package active dry yeast

2 teaspoons salt cup finely diced onion

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

Fresh-ground pepper

1. In a bowl, sprinkle yeast over 1 1/4 cups warm (110 [degrees]) water. Let stand until softened, about 5 minutes. Add salt, onion, 1 1/2 tablespoons olive oil, and cups flour.

2. 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 book, 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 time.

3. Place dough in an oiled bowl, turn over, cover airtight, and let rise in a warm place until doubled, about 1 hour.

4. 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 ball.

5. Flatten 1 ball by hand, then 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 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.)

6. 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.

7. Cut each flatbread into about 6 wedges. Dip into olive oil to eat.

Per serving: 206 cal., 23% (48 cal.) from fat; 6.4 g protein; 5.3 g fat (1.4 g sat.); 33 g carbo (1.4 g fiber); 451 mg sodium; 3.5 mg chol.