Grilled rosemary flatbread

Ingredients for 10 servings:

• 350 g flour (whole wheat)
• 350 g flour (wheat type 405)
• 1 cube of yeast
• 400 ml water, lukewarm
• 1 tsp salt
• 3 tbsp olive oil
• 2 tbsp rosemary, finely chopped
• 1 tsp sea salt
• 1 clove(s) garlic, finely chopped (more if needed)
• Flour for rolling out

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift both types of flour into a bowl and make a well. Dissolve the yeast in a little water and pour into the well. Sprinkle a little flour over the dough and cover with a cloth. Let it rise in a warm place for 15 minutes. Add salt, 2 tablespoons of olive oil, 1 tablespoon of rosemary, the garlic, and the remaining water. Knead everything into a smooth dough (adding a little more flour or water if necessary), then cover and let it rise for another 30 minutes. Knead the dough again and divide it into 10 portions. Roll out the dough balls on a floured surface into small flatbreads and press small indentations into them with your fingertips. Place them on a floured baking sheet and sprinkle with the remaining oil, rosemary, and coarse salt (if you like, you can also sprinkle some chopped garlic on top). Let the flatbreads rise for another 15 minutes. Place the flatbreads on the grill with the brushed side facing up. Grill over medium heat for 10 minutes, turning halfway through. Delicious with anything grilled.