Norman A. Plate

Onion-seasoned breads are topped with rosemary and parmesan

ELAINE JOHNSON,  – October 11, 2004 | Updated May 16, 2018

Grilled Rosemary Flatbreads

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.

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