Quick Homemade Flatbread Rosemary (Printable)

A fragrant flatbread with rosemary and sea salt, ideal as a side or snack in just 25 minutes.

# What You'll 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
08 - Additional olive oil for brushing

# Step-by-step Directions:

01 - Whisk the all-purpose flour, baking powder, and fine sea salt together in a large bowl.
02 - Add the Greek yogurt and 2 tablespoons of olive oil to the dry ingredients and mix until a shaggy dough forms.
03 - Turn the dough onto 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 round 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 and place that side down on the skillet. While cooking, brush the 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 cooked through.
08 - Remove from heat and enjoy immediately as a side, appetizer, or snack.

# Expert Advice:

01 -
  • It's ready in under half an hour, perfect for last-minute dinners or surprise guests.
  • The yogurt makes the dough incredibly soft and just a little tangy without any kneading drama.
  • You can customize the toppings endlessly, garlic, herbs, even a drizzle of honey if you're feeling adventurous.
  • It tastes better than store-bought and costs a fraction of the price.
02 -
  • Don't skip the flaky sea salt on top; it makes the difference between good and unforgettable.
  • If your dough feels too sticky, add flour a tablespoon at a time, but resist the urge to overdo it or the flatbread will turn tough.
  • Let the skillet get properly hot before you start cooking, otherwise the flatbread will steam instead of getting those beautiful charred spots.
03 -
  • Use full-fat Greek yogurt if you can; the extra richness makes the dough more tender and flavorful.
  • Keep the heat high enough to get those charred spots, but not so high that the outside burns before the inside cooks through.
  • Roll the dough thinner than you think; it puffs up beautifully in the pan and becomes perfectly chewy.
Return