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1
Prepare a medium-low fire in the grill.
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2
In a medium bowl, combine the yeast with the water and corn syrup and let rest for 10 minutes, until foamy.
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3
Stir in about 3 cups of the flour and add the salt.
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4
Add the remaining cup of flour a few tablespoons at a time, adding it only until you have a sticky dough.
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5
Transfer the dough to a floured surface and divide into six equal portions.
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6
Flour your hands generously and, with your fingertips, press and pull each portion until it is an oval about 5 inches wide and 7 inches long.
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7
Dust each oval lightly with flour.
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8
Stack on a plate with a piece of oiled parchment between each oval.
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9
At this point, the plate of flatbreads can be tightly wrapped in foil and refrigerated about 2 hours.
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10
When you are ready to cook, brush both sides of each oval lightly with olive oil.
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11
Dip your fingertips into water and press down into the dough to create small indentations.
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12
Sprinkle each oval with sesame seeds and/or rosemary.
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13
Arrange the breads on the hot grate over medium-low coals and grill for about 4 minutes, until the side on the grill is golden and crusty.
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14
Flip the flatbreads and cook the other side for 4 minutes.
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15
Transfer breads to a serving platter and serve warm.
