Jackson Free Press

Summertime is about the only time my husband offers to cook. I don't know what it is about warm weather that brings out his inner hunter/provider, but when he asks what we are having for dinner, if I tell him we are having some type of meat as the main course, inevitably his next question is: "Can I grill it?"

People generally fit into two opposing camps when it comes to grilling: charcoal or gas. My husband is hands-down a die-hard charcoal man. Yes, gas grills are more convenient—just go outside and turn a knob, and you have an instant flame. You also have more control over the temperature, you don't have to worry about your flame going out on an overly windy day, and it is easier to clean up. But cooking on charcoal gets back to those hunter/provider roots, back to a time when a man had no other choice but to cook over an open flame.

When I was still single and not versed in the ways of outdoor cooking, I didn't have an opinion on the charcoal vs. gas controversy. And then I had my first steak cooked over an open flame. I have to admit: The smell and the flavor charcoal adds to food simply can't be beat. Charcoal grilling also makes for a hotter grill.

Consider grilling a few pieces of flatbread to go with your next meal. You can use either a charcoal or gas grill for this recipe. We first tried grilling flatbread last summer when we made our first grilled pizza. It was a little tricky transferring the dough onto the grill, so I would suggest using a large pizza peel or oven spatula. Store-bought refrigerated dough works just fine, but if you have the time and inclination, try making your own dough.

Flatbread dough only takes minutes to cook, so don't toss your dough on the grill and walk off. Stay nearby and be prepared to flip your bread quickly once the dough begins to bubble up and develop grill marks. Because the bread cooks so quickly, try serving warm wedges to your guests with a little hummus.

If you want to serve your bread with your meal, save it until everything has come off the grill and cook it while your meat is resting. The warm bread is chewy, slightly smoky and is certain to delight your dinner crowd.

Flatbread with Pesto Sauce

Pesto Sauce
2 cups fresh basil leaves
2/3 cups Parmesan cheese, grated
1/3 cup pine nuts
2/3 cup olive oil
2 whole garlic cloves

Combine all five ingredients in a blender or food processor. Pulse until smooth. Store leftovers in the refrigerator for up to a week. Makes 1-1/3 cups pesto sauce.

Flatbread
5-1/4 cups bread flour, more as needed
4 teaspoons baking powder
3 teaspoons kosher salt
2 teaspoons granulated sugar
1/2 cup mayonnaise
1 large egg
1/4 cup olive oil
3/4 cup pesto sauce

Combine flour, baking powder, salt and sugar in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, combine the mayonnaise and egg. Add mayonnaise and egg to the dry ingredients and mix on low until dough comes together and forms a ball, about 5 minutes. You may need to add flour, a quarter cup at a time, while mixing if dough is too sticky.

Turn dough out on a lightly floured surface. Separate into eight or 10 pieces and form each piece into a ball. Lightly coat each piece with oil, cover with plastic wrap, and let sit for 1 hour.

Meanwhile, heat gas or charcoal grill to medium heat.

Roll each piece out on a lightly flour surface, sprinkling with more flour as needed to prevent sticking. Roll each piece out to about 8-10 inches in diameter. Spread 1 tablespoon pesto sauce over one half of the dough. Fold the other half over the filling and pinch edges to seal. Lightly coat one side with olive oil. Place flatbread on grill, oiled side down, and lightly oil the other side. Cook for 2-4 minutes on each side until dough is puffy and grill marks begin to form. Serve warm.

Makes 8-10 flatbreads.