Quick Homemade Flatbread Rosemary (Printable)

Fragrant, chewy flatbread with fresh rosemary and sea salt, perfect as a savory side or snack.

# What You 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 extra for brushing)

→ Toppings

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

# How To Make It:

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

# Helpful Tips:

01 -
  • It takes less than half an hour from mixing bowl to table, no rising time required.
  • The yogurt makes the dough incredibly tender and adds a subtle tang that pairs beautifully with rosemary.
  • You can top it with anything you like, garlic, za'atar, cheese, or keep it simple with just salt.
  • It tastes like something from a bakery but uses pantry staples you probably already have.
02 -
  • If the dough feels too sticky after mixing, add a tablespoon of flour at a time until it's workable, but don't overdo it or the bread will be dry.
  • Medium-high heat is key, too low and the bread will be pale and chewy, too high and it will burn before cooking through.
  • Press the rosemary gently into the oiled surface before cooking so it doesn't fall off when you flip.
  • Full-fat Greek yogurt gives the best texture, but if you only have regular yogurt, strain it through cheesecloth for 20 minutes first.
03 -
  • Keep a small bowl of olive oil and a pastry brush right next to the stove so you can oil and flip quickly without losing heat.
  • If you don't have a rolling pin, use a wine bottle or even your hands to press the dough flat; it doesn't need to be perfect.
  • Make extra and freeze half the dough balls, then thaw and roll them out on nights when you need bread in a hurry.
  • Taste a pinch of your baking powder mixed with water, if it doesn't fizz, it's dead and your flatbreads won't puff.
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