Save to Pinterest I stumbled onto this flatbread on a weeknight when I had nothing but pantry staples and a craving for something warm and comforting. The smell of rosemary hitting the hot skillet filled the kitchen instantly, and I knew I'd found something special. It's the kind of recipe that feels like cheating because it comes together so fast but tastes like you spent hours on it. No yeast, no waiting, just flour, yogurt, and a hot pan. I've made it at least a dozen times since, and it never gets old.
The first time I served this, my neighbor dropped by unexpectedly and I panicked because I had nothing fancy to offer. I tossed together this dough, cooked it up in minutes, and she kept asking for the recipe. She couldn't believe it was just yogurt and flour. That night, this flatbread became my secret weapon for making people feel at home.
Ingredients
- All-purpose flour: The backbone of the dough; I've tried whole wheat, and it works, but the texture is denser and less forgiving.
- Baking powder: This is what gives the flatbread its soft, pillowy rise without any waiting around for yeast.
- Fine sea salt: Balances the slight tang from the yogurt and brings out the rosemary beautifully.
- Plain Greek yogurt: The magic ingredient; it adds moisture, tenderness, and a subtle richness that keeps the flatbread from tasting flat.
- Olive oil: Used in the dough and brushed on top for flavor and that gorgeous golden color.
- Fresh rosemary: Woody, fragrant, and absolutely essential; dried works in a pinch, but fresh makes it sing.
- Flaky sea salt: The finishing touch that gives each bite a little pop of saltiness and texture.
Instructions
- Mix the dry base:
- Whisk the flour, baking powder, and fine sea salt together in a large bowl until evenly combined. This ensures the leavening is distributed so every bite puffs up just right.
- Bring the dough together:
- Add the yogurt and olive oil, then stir with a fork or your hands until a shaggy, sticky dough forms. Don't worry if it looks rough; that's exactly what you want.
- Knead until smooth:
- Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes until it's smooth and elastic. It should feel soft and slightly tacky, not dry.
- Divide and shape:
- Cut the dough into 4 equal pieces, roll each into a ball, then flatten into rounds about 1/4 inch thick. I use a rolling pin, but a wine bottle works too.
- Preheat your skillet:
- Heat a large skillet or griddle over medium-high heat until a drop of water sizzles on contact. No oil needed in the pan yet.
- Brush and cook:
- Brush one side of each flatbread with olive oil, place it oiled side down in the hot skillet, then brush the top and sprinkle with rosemary and flaky salt. Cook for 2 to 3 minutes per side until golden brown with dark, blistered spots.
- Serve warm:
- Remove from the skillet and serve immediately while the edges are still crisp and the center is soft. They're best eaten right away, but they reheat beautifully in a dry pan.
Save to Pinterest One evening, I made a batch of these and my daughter used them as little canvases, tearing off pieces and dipping them into hummus she'd made herself. Watching her experiment with flavors and textures reminded me that the best meals aren't always the fanciest, they're the ones that invite you to play.
Customizing Your Flatbread
This dough is incredibly forgiving and loves to be tweaked. I've added minced garlic to the dough itself for a punch of flavor, or swapped rosemary for za'atar when I wanted something more Middle Eastern. Once, I brushed them with melted butter and sprinkled cinnamon sugar on top, and they became a sweet snack that disappeared in minutes. The base stays the same, but the toppings can take you anywhere you want to go.
Serving Suggestions
These flatbreads are ridiculously versatile. I've served them alongside grilled chicken, used them to scoop up tzatziki, and even turned them into wraps for leftover roasted vegetables. They're just as good torn into pieces and tossed into a salad for crunch. My favorite way is still warm from the pan, drizzled with a little extra olive oil and eaten with my hands while standing at the counter.
Storage and Reheating
If you somehow have leftovers, let them cool completely, then stack them between sheets of parchment paper and store in an airtight container for up to two days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, and they'll come back to life. I don't recommend the microwave; it makes them rubbery and sad.
- Freeze them for up to a month if you want to make a big batch ahead.
- Reheat frozen flatbreads straight from the freezer in a hot skillet for best results.
- Brush with a little olive oil before reheating to refresh the flavor and texture.
Save to Pinterest This flatbread has become one of those recipes I turn to when I need something simple, satisfying, and a little bit special. I hope it becomes that for you too.