Saturday Recipe: Grilled Rosemary Flatbread

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For this recipe, you can use your own homemade bread dough, but frozen and thawed bread dough will work, too.  Either way, smoky, grilled bread is so good!  You can use any of your favorite herbs or combinations of herbs.  I used rosemary because it’s one of my favorites.  The bread grills in just a couple minutes, so if you have steaks that have to rest after coming off the grill, that’s a good time to grill the bread.


1 pound frozen bread dough, thawed*
2 Tablespoons extra-virgin olive oil
1 Tablespoon minced fresh rosemary, or other fresh herb
Kosher salt, to taste
Freshly ground black pepper, to taste
Crushed red pepper flakes, optional
Additional olive oil for dipping, optional

1. Line a baking sheet with foil.  Lightly grease foil.  Divide the dough into quarters on floured board.  Roll each into 5-inch diameter rounds.  Arrange rounds in a single layer on prepared baking sheets.  Oil a piece of plastic wrap, then drape loosely over rounds.  Let rise at room temperature about 1 hour.
2.  When ready to grill, lightly brush tops of rounds with half the oil.  Place rounds on hot grill, oiled side down.  Close cover and grill until bread is browned on the bottom, about 1 minute, watching carefully so it doesn’t burn.  3.  Flip bread over and brush on remaining oil.  Sprinkle each with rosemary, salt, and pepper, and crushed red pepper flakes, if using.  Close cover and cook about another minute.  Remove from grill and cut bread into quarters.  Pass additional olive oil for dipping into bread, if desired.

*You can also use frozen and thawed dinner roll pieces instead of one large piece of dough, and form as directed.  I like using the rolls sometimes when I am only making a few bread rounds, and I just keep the rest in the freezer for future grilling.

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