Quick Flatbread with Rosemary (Printable)

Fragrant, chewy flatbread topped with rosemary and sea salt; easy to prepare and perfect as a snack or side.

# Ingredient List:

→ 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 Steps:

01 - Whisk the all-purpose flour, baking powder, and fine sea salt together in a large bowl.
02 - Incorporate the Greek yogurt and 2 tablespoons of olive oil into the dry mixture, stirring 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 - Slice the dough into 4 equal pieces. Shape each piece into a ball, then flatten into 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 the oiled side down on the skillet. While cooking, brush the top side with olive oil and sprinkle with fresh rosemary and flaky sea salt. Cook for 2 to 3 minutes per side until golden and cooked through.
07 - Remove the flatbreads from the skillet and serve warm.

# Expert Advice:

01 -
  • You probably have everything you need already sitting in your pantry and fridge.
  • There's no yeast, no waiting, and no chance of messing it up.
  • They come out soft and chewy with crispy edges that make you want to tear off another piece.
  • The rosemary and salt on top make them taste like you ordered them from a restaurant.
02 -
  • If your dough feels too dry and won't come together, add a teaspoon of water at a time until it forms a ball.
  • Don't roll the flatbreads too thin or they'll turn into crackers; aim for about a quarter inch so they stay soft and chewy.
  • Make sure your skillet is properly preheated or the flatbreads will stick and cook unevenly.
03 -
  • Use a cast-iron skillet if you have one; it holds heat beautifully and gives the flatbreads those gorgeous dark spots.
  • Don't skip the flaky sea salt on top; it's the difference between good and unforgettable.
  • If your rosemary is woody, strip the leaves off the stems and chop them really fine so you don't get tough bits.
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