On this chilly day, I decided that some soup and homemade flat bread just sounded perfect. So I searched for a healthy recipe to share with you and my family! I hope you enjoy this recipe as much as we are tonight!!
Seasoned with Olive oil and rosemary, these rustic grilled flatbreads received high reviews from my family! Left overs store nicely in an airtight container. You may freeze for up to one month and enjoy all month long!
1 package quick rise yeast (about2 1/4 tsp)
1 1/2 cups warm water
3 3/4 cups all purpose flour, divided
1 tablespoon kosher slat, divided
2 tablespoons shopped fresh rosemary, divided
2 tablespoons olive oil
1. Dissolve yeast in warm water in large bowl, and let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups, and level with a kinife. Stir 1 cup flour into yeast mixture. Cover and let stand 30 minutes
3. Add remaining 2 1/4 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 six minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 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 down flatbread dough; divide into 12 equal protions. 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 three to four minutes on each side or until puffed and golden. Yield: 1 dozen (serving size; 1 round)