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Grilled Rosemary Flatbreads

Oxmoor House
Yield

1 dozen (serving size: 1 round)

Simply seasoned with olive oil and rosemary, these rustic grilled flatbreads received our Test Kitchens' highest rating. Place leftover grilled flatbreads in an airtight container and freeze up to 1 month

Ingredients

  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 1 1/2 cups warm water (100° to 110°)
  • 3 3/4 cups all-purpose flour, divided
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • Cooking spray
  • 2 tablespoons olive oil

Nutrition Information

  • calories 165
  • fat 2.8 g
  • satfat 0.4 g
  • protein 4.3 g
  • carbohydrate 30.2 g
  • cholesterol 0 mg
  • iron 1.9 mg
  • sodium 472 mg
  • caloriesfromfat 15 %
  • fiber 1.2 g
  • calcium 10 mg

How to Make It

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 cup flour into yeast mixture. Cover and let stand 30 minutes.

  3. Add remaining 2 3/4 cups flour, 1 teaspoon salt, and 1 tablespoon rosemary to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  4. Prepare grill.

  5. Punch dough down; divide into 12 equal portions. Roll each portion into a 4 1/2- to 5-inch circle on a lightly floured surface. Brush dough rounds with olive oil; sprinkle rounds evenly with remaining 2 teaspoons salt and 1 tablespoon rosemary.

  6. Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.

Oxmoor House Healthy Eating Collection