Grilled Rosemary Flatbreads
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
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- Calories: 165
- Fat: 2.8g
- Saturated fat: 0.4g
- Protein: 4.3g
- Carbohydrate: 30.2g
- Cholesterol: 0mg
- Iron: 1.9mg
- Sodium: 472mg
- Calories from fat: 15%
- Fiber: 1.2g
- Calcium: 10mg
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 1/2 cups warm water (100Â° to 110Â°)
- 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
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- 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.
- 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.)
- Prepare grill.
- 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.
- Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.
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