Grilled Flatbread with Rye & Fresh Herbs

The Recipe: Homemade Grilled Flatbread made with rye flour and fresh herbs. Great flavor, great texture! Easy to make, especially with step-by-step photo instructions . A warm welcome to readers of my restaurant-recipe column in the St. Louis Post-Dispatch. This week, the featured recipe is for Butternut Squash Flatbread from the restaurant at Chaumette Vineyards & Winery about 75 miles south of St. Louis in beautiful, rolling-hill Missouri wine country. Chaumette's flatbreads are topped with butternut squash roasted with thyme and rosemary, caramelized onion and two cheeses, just gorgeous (links to story and recipe below). Now please know, this is NOT Chaumette's flatbread recipe, it's one I've developed myself. For readers ready to make flatbread at home, I'm happy to recommend it. It's even a special sort of recipe that I call "Kitchen Lesson" because it explains the in's and out's of a recipe for new or less-experienced cooks