(from Mario Batali’s Italian Grill. Try them with turkey sausages, caramelized onions, and good mustard).

3 ¼ c. white whole wheat flour, plus extra for dusting
2 tsp. instant or rapid-rise yeast
1 Tbls. salt
1 Tbls. sugar
2 ½ Tbls. finely minced fresh sage
1 c. water
¼ c. dry white wine, at room temperature
2 Tbls. plus 1 tsp. extra-virgin olive oil

In a large bowl, combine flour, yeast, salt, sugar, and sage. Mix well. Make a well in the center of dry ingredients and add warm water, wine, and olive oil. Using a wooden spoon, stir wet ingredients into dry until mixture is too stiff too stir, then mix with your hands in bowl until dough comes together and pulls away from sides of bowl.

Lightly dust a work surface with flour and turn dough out. Knead gently, dusting work surface lightly with more flour as necessary, for 5 minutes, or until dough is smooth, elastic, and only slightly sticky.

Oil a large clean bowl, add dough, and turn to coat with oil. Cover bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let dough rise until doubled in size (about 1 hour).

Gently punch down dough, turn out onto lightly floured cutting board or work surface, and cut into 10 pieces. Roll each piece under your palm into a ball, and place on a lightly oiled baking sheet. Cover loosely with oil plastic wrap and let rise in a warm place for 30 more minutes (this time the dough will not double in size).

Preheat a gas or charcoal grill.

On a lightly floured surface, using a floured rolling pin or your hands, roll or press each ball of dough into a 6-inch round. Place rounds on the hottest part of grill and cook for 60-90 seconds (or until golden brown on that side). Turn over and grill until second side is also done (another 60-90 seconds). Let rest until ready to serve. You can reheat them by putting them back on the grill for a minute or so to warm.