Yes, you can grill a whole meal -- including the bread! My barbequed ribs and grilled veggies and potatoes wouldn't be complete without this bread as a delicious accompaniment. This flatbread is guaranteed to win the crowd over. It happened to me, in fact, when I made it for a street party in my neighborhood several years ago. It was a real hit! The other plus to this recipe is that the dough makes for a great pizza base as well.

GRILLED PARMESAN FLATBREAD
Makes 4 to 6 servings

Dough
1 cup unbleached flour
½ cup whole wheat flour
½ cup warm (105-175 degrees) water
1 1/4 -ounce package active dry yeast
½ teaspoon salt
3 tablespoons cold water, as needed

½ cup (2 ounces) freshly grated Parmesan cheese

To make the dough, combine the unbleached flour and whole wheat flour in a small bowl. Stir ½ cup of the flour mixture, ½ cup of warm water, and the yeast in another small bowl to make a batter. Cover with plastic wrap and let stand until the mixture doubles in volume and bubbles, about 45 minutes.

Pulse the remaining 1 cup of the flour mixture, the yeast mixture, and the salt in a food processor fitted with the metal blade. With the machine running, add the cold water. Process until the dough forms a ball on top of the blade. Feel the dough -- if it is too wet, add a tablespoon of unbleached flour and process again. If the dough is too dry, add a tablespoon of cold water and process. To knead the ball of dough, process for 45 seconds.

Remove the dough from the food processor, knead briefly on a lightly floured surface, and form into a ball. Place in a lightly oiled medium bowl and cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 45 minutes.

Prepare your charcoal grill and create a medium-hot heat (you should be able to hold your hand just above the grate for 3 seconds). On a gas grill, preheat on High, then turn to Medium.

Roll out the dough on an unfloured work surface until about ¼-inch thick. It doesn't have to be round-make an irregular shape. Transfer the dough to a very lightly floured rimless baking sheet.

Lightly oil the grill grate. Slide the dough off the sheet onto the grate. Brush the top of the dough with some of the oil. Cover and grill until the underside of the dough is set, 3 to 4 minutes. (If the dough begins to scorch, the coals are too hot. Move the dough to a cooler area, near but not directly over the coals. For a gas grill, turn to low.) Turn the flatbread, brush off any flour, and brush with the remaining oil. Sprinkle with the cheese. Cover and grill until the other side is firm and the cheese is melted, about 4 minutes more.

Use the baking sheet to transfer the flatbread to a serving platter. Cool briefly, then serve warm, allowing the guests to tear the bread into servings.