Grilled Rosemary Flatbreads

Ingredients

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

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