Quick Flatbread with Rosemary (Printable)

Fragrant flatbread with fresh rosemary and sea salt, perfect for snacking or pairing with dips.

# 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

# Step-by-Step:

01 - Whisk together the flour, baking powder, and fine sea salt in a large bowl.
02 - Add Greek yogurt and 2 tablespoons olive oil; mix until a shaggy dough forms.
03 - Transfer dough to 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 about 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; place oiled side down in skillet. While cooking, brush top with olive oil and sprinkle with rosemary and flaky sea salt.
07 - Cook each side for 2 to 3 minutes until golden brown with dark spots and fully cooked.
08 - Remove from skillet and serve warm.

# Expert Suggestions:

01 -
  • No yeast, no waiting, just mix and cook in under half an hour.
  • The yogurt makes them soft and chewy with a slight tang that pairs beautifully with rosemary.
  • They taste like you ordered them from a bistro but cost pennies to make.
  • Perfect for mopping up sauces, wrapping around grilled vegetables, or eating straight off the skillet.
02 -
  • Don't let the skillet get too hot or the outside will char before the inside cooks through.
  • Fresh rosemary is key, dried rosemary can taste dusty and burn quickly on the surface.
  • If the dough feels too sticky to handle, add a tablespoon of flour at a time until it's workable but still soft.
03 -
  • Roll the dough thin enough to cook through quickly but thick enough to stay soft and chewy, about the thickness of a pita.
  • Keep a damp towel over the dough balls while you roll and cook so they don't dry out and crack.
  • If you don't have a rolling pin, use a wine bottle or press the dough flat with your hands, it doesn't need to be perfect.
Return