Aromatic flatbreads from the grill
Onion-seasoned breads are topped with rosemary and parmesan
Norman A. Plate
For your next barbecue party, wow guests with warm bread right off the grill – browned, puffed, and subtly smoky.
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The yeast dough is enhanced with olive oil and onion. If time is tight, take a shortcut with frozen bread dough. You can roll out the flatbreads up to six hours before grilling. The Lark Creek Inn in Larkspur, California, shared the recipe with us.
