Quick Homemade Flatbread Rosemary (Printable)

Fragrant flatbread flavored with rosemary and sea salt, ready in under 30 minutes with simple, wholesome ingredients.

# 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

→ Toppings

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

# How to make it:

01 - In a large bowl, whisk together flour, baking powder, and fine sea salt until evenly blended.
02 - Add Greek yogurt and 2 tablespoons olive oil to the dry mix, stirring until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
04 - Divide dough into 4 equal portions; roll each into a ball, then flatten to rounds approximately 1/4 inch thick.
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 skillet. While cooking, brush top with additional oil, then sprinkle with rosemary and flaky sea salt.
07 - Cook flatbreads for 2 to 3 minutes per side until golden brown and cooked through with dark spots.
08 - Remove flatbreads from heat and serve immediately.

# Helpful Hints:

01 -
  • You can go from craving to eating in under half an hour, no waiting for dough to rise.
  • The yogurt makes the flatbread incredibly soft and chewy with almost no effort.
  • Fresh rosemary and flaky salt turn simple ingredients into something that tastes like it came from a bakery.
02 -
  • Don't skip kneading, even though it's quick. Those few minutes are what turn the dough from sticky to silky.
  • If your skillet is too hot, the flatbread will burn before it cooks through. Medium-high heat is the sweet spot.
  • Brush the oil on generously. It's not just for flavor, it helps the bread crisp up and prevents sticking.
03 -
  • Roll the dough a little thinner than you think you should. It puffs up as it cooks and you want it chewy, not doughy.
  • Keep a damp towel over the dough balls while you roll and cook so they don't dry out.
  • If you don't have a rolling pin, a wine bottle works perfectly. I've done it more times than I'd like to admit.
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