Quick Homemade Flatbread Rosemary (Print Version)

Fragrant flatbread with fresh rosemary and sea salt, ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

04 - 3/4 cup plain Greek yogurt
05 - 2 tablespoons olive oil, plus additional for brushing

→ Toppings

06 - 2 teaspoons fresh rosemary, finely chopped
07 - 1 teaspoon flaky sea salt

# Directions:

01 - In a large bowl, whisk together the flour, baking powder, and fine sea salt.
02 - Add Greek yogurt and 2 tablespoons olive oil to the dry mix and stir until a shaggy dough forms.
03 - Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
04 - Divide the dough into 4 equal portions, shape into balls, then flatten each to about 1/4 inch thickness.
05 - Heat a large skillet or griddle over medium-high heat until hot.
06 - Brush one side of each flatbread with olive oil and place oiled side down on the skillet. Brush the top with olive oil and sprinkle with rosemary and flaky sea salt while cooking.
07 - Cook for 2 to 3 minutes per side until golden brown with dark spots and fully cooked through.
08 - Remove from heat and serve the flatbreads warm.

# Expert Tips:

01 -
  • No yeast means no waiting around for dough to rise, just mix and cook.
  • The yogurt gives it a slight tang and keeps the texture soft and chewy.
  • Fresh rosemary and flaky salt turn a simple flatbread into something that tastes carefully made.
  • It works as a side, a dipper, or even folded around leftovers for lunch.
02 -
  • If your dough feels too sticky, add a tablespoon of flour at a time until it's workable, but don't add too much or it will get tough.
  • Don't skip brushing both sides with oil, it's what gives the flatbreads that golden color and keeps them from drying out.
  • If your skillet isn't hot enough, the flatbreads will steam instead of getting those beautiful brown spots.
03 -
  • Roll the dough thin enough that it cooks through quickly but thick enough that it stays chewy, about a quarter inch is the sweet spot.
  • If you don't have a rolling pin, use a wine bottle or even just your hands to press the dough flat.
  • Make a double batch and freeze half, they reheat beautifully and it's nice to have them ready when you need bread fast.
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