Grilled Rosemary Flatbreads

Grilled Rosemary Flatbreads
Photo by Oxmoor House


  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt, divided
  • Cooking spray
  • 2 tablespoons chopped fresh rosemary, divided
  • 1 ½ cups warm water (100° to 110°)
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 3 ¾ cups all-purpose flour, divided

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;...

View full recipe at My Recipes


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