Grilled Rosemary flatbread - Taste's great off the grill

1 2/3 cups bread flour plus extra for dusting
1 1/2 t active dry yeast
1 t salt
1 T chopped fresh rosemary
1/2 cup hot water
2 T extra virgin olive oil plus extra for brushing

Sift the flour into a bowl of a stand up mixer and stir in the yeast, salt, and rosemary. Add the hot water and olive oil and kneed with the dough hook at high speed for 8 minutes or until the dough is smooth and elastic.

Shape the dough into a ball and place in a oiled bowl. Cover with a dish towel and let rise in a warm place
for 45 -60 minutes or until doubled in size. Punch down the dough and divide into quarters. Roll each piece out on a lightly floured surface, to make a 6 " long oval.

Preheat the grill. Brush the dough with a little olive oil and cook over low heat for 5 minutes. Brush the top with the remaining olive oil, flip and cook for 4-5 minutes until the bread is heated through.

You can then add whatever you want, any kind of thin meats or cheese would be great. We added Italian Salami and provolone and it was excellent.