Save to Pinterest I stumbled on this recipe during a week when I had no yeast and a sudden craving for warm bread. The yogurt dough came together so fast I almost didn't believe it would work, but the kitchen filled with that unmistakable toasted flour smell within minutes. Now it's my go-to whenever I need bread on the table without the wait. The rosemary and salt on top make it feel intentional, even when it's just a weeknight dinner. It's become one of those recipes I don't even measure anymore.
The first time I made these for friends, I doubled the batch and still ran out. Everyone kept tearing off pieces while we talked, and I realized halfway through that I'd forgotten to set any aside for myself. One friend said it reminded her of something her grandmother used to make, and I took that as the highest compliment. Since then, I've made them for picnics, last-minute dinners, and even just for myself on quiet evenings when I want something warm and homemade without much effort.
Ingredients
- All-purpose flour: The base of the dough, it creates structure without being too heavy, and I've never had trouble with it sticking if I flour my surface lightly.
- Baking powder: This is what gives the flatbread a little lift and keeps it tender instead of dense.
- Fine sea salt: Mixed into the dough, it seasons from the inside so every bite has flavor.
- Plain Greek yogurt: It adds moisture and a subtle tang, and the thicker the yogurt, the easier the dough is to handle.
- Olive oil: I use it in the dough and for brushing, it keeps the flatbreads soft and adds a faint richness.
- Fresh rosemary: Chop it fine so it spreads evenly and releases its piney fragrance when it hits the hot skillet.
- Flaky sea salt: The finishing touch, it adds little bursts of salt and a bit of crunch on top.
Instructions
- Mix the dry ingredients:
- Whisk the flour, baking powder, and fine sea salt together in a large bowl until everything is evenly distributed. This step only takes a moment but it makes sure the baking powder doesn't clump.
- Add the wet ingredients:
- Stir in the Greek yogurt and olive oil with a wooden spoon or your hands until a shaggy dough forms. It will look rough at first, but that's normal.
- Knead the dough:
- Turn it out onto a lightly floured surface and knead for two to three minutes until it feels smooth and elastic. Don't overdo it, just enough to bring it together.
- Divide and shape:
- Cut the dough into four equal pieces, roll each into a ball, then flatten into rounds about a quarter inch thick. I use a rolling pin but you can press them out with your hands if you prefer.
- Preheat the skillet:
- Set a large skillet or griddle over medium-high heat and let it get hot while you prep the flatbreads. You want it hot enough that the dough sizzles when it hits the pan.
- Oil and top:
- Brush one side of each flatbread with olive oil, then place it oiled side down in the hot skillet. While it cooks, brush the top with more oil and sprinkle with rosemary and flaky salt.
- Cook until golden:
- Let it cook for two to three minutes per side, flipping once, until both sides are golden brown with dark spots. The smell of rosemary will fill the kitchen and you'll know they're done when they puff slightly and feel firm.
- Serve warm:
- Pull them off the heat and serve right away. They're best warm, soft in the middle with crispy edges.
Save to Pinterest I remember making these on a rainy Saturday when I had nothing planned and no groceries. I found yogurt in the fridge and rosemary on the windowsill, and twenty minutes later I was eating warm bread with butter. It felt like a small victory, the kind of cooking that reminds you that good food doesn't have to be complicated. That afternoon, I made another batch just because I could, and I've never looked back.
Serving Suggestions
These flatbreads are perfect alongside hummus, tzatziki, or baba ganoush, and I've also torn them into pieces to scoop up curry or stew. They work beautifully as a base for pizza toppings or folded around grilled vegetables and feta. Sometimes I just eat them plain with a little extra olive oil and salt, and that's enough.
Storage and Reheating
Store any leftovers in an airtight container or wrapped in a clean towel at room temperature for up to two days. To reheat, warm them in a dry skillet over medium heat for about a minute per side, or wrap in foil and heat in a low oven. They lose a bit of their crisp but the flavor stays just as good.
Variations and Additions
I've stirred minced garlic or a pinch of chili flakes into the dough before, and both add a nice kick without changing the texture. You can swap the rosemary for thyme, oregano, or za'atar if that's what you have on hand. If you want a richer flatbread, brush the cooked ones with melted butter instead of olive oil.
- Try adding a tablespoon of honey to the dough for a hint of sweetness that pairs well with cheese.
- Top with sesame seeds or nigella seeds before cooking for extra texture and flavor.
- Use whole wheat flour for half the all-purpose flour if you want a nuttier taste and a bit more heft.
Save to Pinterest This flatbread has saved more dinners than I can count, and it never feels like a compromise. I hope it becomes one of those recipes you reach for without thinking, the kind that makes any meal feel a little more complete.
Recipe FAQs
- → What makes the flatbread chewy?
The combination of Greek yogurt and olive oil in the dough creates a soft and chewy texture.
- → How do I ensure the flatbread cooks evenly?
Roll the dough evenly about 1/4 inch thick and cook on a medium-high skillet, flipping carefully to get golden spots on both sides.
- → Can I substitute fresh rosemary?
Dried rosemary can be used, but reduce the quantity to about 1 teaspoon for a balanced flavor.
- → Is olive oil necessary for cooking?
Brushing olive oil on each side before and during cooking helps create a golden crust and enhances flavor.
- → What serving ideas complement this flatbread?
Serve warm with dips like hummus, alongside grilled meats, or as a snack topped with your favorite spreads.
- → Can I customize the dough flavor?
Adding minced garlic or chili flakes into the dough offers extra warmth and depth to the flatbread.