Quick Homemade Flatbread Rosemary (Printable)

A fragrant flatbread topped with rosemary and sea salt, ideal as a side or snack.

# 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

# Steps:

01 - In a large bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
02 - Add the Greek yogurt and 2 tablespoons of olive oil to the dry mixture. Stir until a shaggy dough forms.
03 - Transfer the dough to 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 and 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 that side down on the skillet. While cooking, brush the top side with olive oil and sprinkle with chopped 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 the skillet and serve immediately while warm.

# Expert Tips:

01 -
  • It comes together in under half an hour, no rising or resting required.
  • The yogurt makes the dough soft and just a little tangy, almost like naan but simpler.
  • You can flavor it however you like; rosemary and salt are just the beginning.
02 -
  • Dont let the skillet get too hot or the outside will burn before the inside cooks through; medium-high is the sweet spot.
  • Kneading the dough just enough makes it tender; over-kneading will make it tough, so stop once it feels smooth.
  • Brush the oil on generously; it helps the flatbread get those beautiful crispy edges and keeps the rosemary from burning.
03 -
  • If the dough feels too sticky, add a tablespoon of flour at a time until its easier to handle, but dont add too much or it will get dry.
  • For extra flavor, let the dough rest for 10 minutes after kneading; it makes rolling easier and the texture even softer.
  • Press the flatbreads down gently with a spatula while they cook to help them puff up and get those signature char spots.
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