Grilled Rosemary Flatbreads

Ingredients

• 3.8 cups flour all-purpose divided
• 2 tablespoons rosemary fresh divided chopped
• 1 tablespoon kosher salt divided
• 2 tablespoons olive oil 
• 1.5 cups warm water (100° to 110°)
• 2.3 teaspoons quick-rise yeast 

Equipment

• bowl
• knife
• grill
• measuring cup

Directions

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).
4. 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.)
5. Prepare grill.
6. Punch dough down; divide into 12 equal portions.
7. Roll each portion into a 4 1/2- to 5-inch circle on a lightly floured surface.
8. Brush dough rounds with olive oil; sprinkle rounds evenly with remaining 2 teaspoons salt and 1 tablespoon rosemary.
9. Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.