Quick Homemade Flatbread Rosemary (Printable)

A fragrant, chewy flatbread featuring fresh rosemary and flaky sea salt, ready in under 25 minutes.

# 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

# How To Make It:

01 - Whisk together 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 four equal portions; shape each into a ball and flatten to about 1/4 inch thickness.
05 - Heat a large skillet or griddle over medium-high heat.
06 - Brush one side of each flatbread with olive oil, place oiled side down on skillet; while cooking, brush top with olive oil and sprinkle with rosemary and flaky sea salt.
07 - Cook for 2 to 3 minutes per side until golden brown with dark spots and fully cooked.
08 - Remove from skillet and serve warm.

# Expert Hints:

01 -
  • No yeast means no waiting, just mix, roll, and cook in under half an hour.
  • The yogurt makes them impossibly tender with a subtle tang that balances the rosemary and salt.
  • You can double the batch and freeze half for nights when you need bread instantly.
  • They taste like something from a restaurant but cost almost nothing to make.
02 -
  • If the dough feels too sticky to handle, add a tablespoon of flour at a time, but don't go overboard or you'll lose the tenderness.
  • Always preheat the skillet properly; I've made sad, pale flatbreads by rushing this step and they never recovered.
  • Fresh rosemary is worth it here; dried works but it doesn't release the same fragrance when it hits the heat.
03 -
  • Use a cast iron skillet if you have one; it holds heat evenly and gives the best char.
  • Press down gently with a spatula while cooking to encourage even browning and prevent puffing too much.
  • Make a double batch and keep half the dough in the fridge for up to two days; it gets even easier to work with after resting.
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