Save I made this flatbread on a Tuesday night when the bread drawer was empty and the store felt too far away. The dough came together in minutes, no yeast, no waiting, just flour and yogurt kneaded into something soft and alive under my hands. When the first round hit the hot skillet, the kitchen filled with the smell of toasted rosemary and olive oil, and I knew I'd never buy store-bought flatbread again. My daughter wandered in, drawn by the scent, and tore off a piece before it even cooled. We ate all four rounds standing at the counter, dipping them into hummus and laughing at how easy it had been.
The first time I served these at a dinner party, I shaped them while friends sat around the kitchen island with wine glasses in hand. They watched the dough puff and blister in the skillet, the rosemary crisping at the edges, and before I could plate them properly, hands reached across the counter. One friend said it reminded her of bread her grandmother used to make on a wood-fired stove in Crete. I didn't tell her I'd learned it from the internet on a random Wednesday.
Ingredients
- All-purpose flour: The backbone of the dough, it gives structure without being too heavy; measure it by spooning into the cup and leveling off, not scooping, or you'll end up with dry, tough flatbreads.
- Baking powder: This is what makes the dough puff slightly in the pan, giving you those beautiful air pockets; make sure it's fresh or the bread will turn out dense.
- Fine sea salt: Mixed into the dough for background flavor, not the showy finish; it balances the tang of the yogurt.
- Plain Greek yogurt: The magic ingredient that replaces yeast and butter, adding moisture, richness, and a slight sour note that makes the bread taste complex; full-fat works best, but low-fat will do in a pinch.
- Olive oil: Brushed on both sides before cooking, it crisps the surface and carries the rosemary flavor into every bite; use a good one, you'll taste it.
- Fresh rosemary: Chop it finely so it doesn't poke you when you eat; the heat releases its piney, almost lemony aroma, and it clings to the oiled surface like it was meant to be there.
- Flaky sea salt: The final flourish, crunchy and bright; it catches the light and your attention, making each bite feel intentional.
Instructions
- Mix the dry ingredients:
- Whisk the flour, baking powder, and fine sea salt together in a large bowl until evenly combined. This step feels small, but it ensures every bite has balanced flavor and lift.
- Bring the dough together:
- Add the yogurt and olive oil, then stir with a wooden spoon until a rough, shaggy dough forms. It will look messy at first, but trust it, it will come together when you knead.
- Knead until smooth:
- Turn the dough out onto a lightly floured counter and knead for two to three minutes, folding it over itself until it becomes soft, elastic, and no longer sticky. You'll feel it change under your hands, that's when it's ready.
- Divide and shape:
- Cut the dough into four equal pieces, roll each into a ball, then flatten with a rolling pin into rounds about a quarter inch thick. Don't worry about perfect circles, rustic shapes taste just as good.
- Preheat the skillet:
- Set a large skillet or griddle over medium-high heat and let it get hot, a drop of water should sizzle and evaporate immediately. No oil in the pan yet, just dry heat.
- Oil, top, and cook:
- Brush one side of a flatbread with olive oil, lay it oiled-side down in the hot skillet, then quickly brush the top and sprinkle with rosemary and flaky salt. Cook for two to three minutes until golden and blistered, then flip and cook the other side until done.
- Serve warm:
- Remove from the skillet and stack the flatbreads on a plate, covering loosely with a towel to keep them soft. They're best eaten within minutes, still warm and fragrant.
Save One evening, I made a double batch and brought them to a potluck, still warm, wrapped in a linen towel. People tore into them before the main dishes even arrived, and someone asked if I'd bought them from the new bakery downtown. I just smiled and said I'd had a little extra time that afternoon, which was technically true if ten minutes counts as extra.
Flavor Variations
Once you've made the basic version a few times, it's hard not to experiment. I've stirred minced garlic and cracked black pepper into the dough, brushed the tops with melted butter and sprinkled them with za'atar, and even added a handful of grated Parmesan to the dough itself for a cheesy, savory twist. My favorite variation came by accident when I had leftover sun-dried tomatoes and chopped them finely into the dough along with a little of their oil; the bread turned faintly pink and tasted like summer in Italy. The base recipe is forgiving enough to handle whatever your pantry or mood suggests.
Serving Suggestions
These flatbreads are the kind of food that makes other food better. I've served them alongside bowls of lentil soup, used them to scoop up baba ganoush and labneh, and even split them open to stuff with grilled vegetables and feta. On lazy weekends, I'll make a batch and leave them on the counter for my family to grab and eat with whatever's in the fridge, cheese, jam, leftover roasted chicken, smoked salmon. They're also lovely torn into pieces and dipped into olive oil mixed with balsamic vinegar and crushed red pepper. One friend uses them as pizza bases, topping them with mozzarella and fresh tomatoes before a quick stint under the broiler.
Storage and Reheating
Flatbreads are always best fresh from the skillet, but life doesn't always allow for that. If you have leftovers, let them cool completely, then stack them with parchment paper between each one and seal them in a zip-top bag; they'll keep at room temperature for a day or in the fridge for up to three days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and heat in a 350-degree oven for five minutes. I've also frozen them successfully, separated by parchment and sealed tightly, then thawed and reheated them weeks later with almost no loss of texture.
- For a crispier reheated flatbread, brush it lightly with olive oil before warming.
- If they've dried out a bit, sprinkle a few drops of water on each side before reheating to steam them back to softness.
- Don't microwave them unless you want sad, rubbery bread.
Save This recipe has become my answer to last-minute dinner guests, empty bread baskets, and evenings when I just want something warm and homemade without the fuss. It reminds me that good food doesn't always need time, sometimes it just needs your hands and a hot skillet.
Recipe FAQs
- → What dough ingredients are used?
Flour, baking powder, sea salt, Greek yogurt, and olive oil combine to create a soft, elastic dough.
- → How is the flatbread cooked?
The dough rounds are cooked on a preheated skillet, brushed with olive oil and topped with rosemary and sea salt while cooking.
- → Can the flatbread be flavored differently?
Yes, adding minced garlic or chili flakes to the dough enhances the flavor profile.
- → What dishes pair well with this flatbread?
It complements dips like hummus, tzatziki, grilled meats, and fresh salads.
- → Is this suitable for special diets?
It's vegetarian and nut-free but contains gluten and dairy from flour and yogurt.