Pin It I started making these flatbreads on a Tuesday night when I realized I had no bread for dinner and the store felt too far away. I mixed flour and yogurt with my hands, rolled out wobbly circles on the counter, and watched them puff and blister in the skillet. The smell of rosemary hitting hot olive oil filled the kitchen instantly. Now I make them even when I have store-bought bread, because nothing compares to pulling a warm, golden flatbread off the heat and tearing into it right away.
The first time I served these to friends, I brushed them with garlic-infused olive oil and watched everyone reach for seconds before I even brought out the main course. One friend asked if I had taken a bread-making class. I laughed and said I just threw things in a bowl an hour ago. That night, I realized homemade bread doesn't have to be intimidating or all day affair, it can be fast, forgiving, and still feel like a small triumph.
Ingredients
- All-purpose flour: The backbone of the dough, giving structure without being too heavy. I keep mine in a sealed container so it stays fresh and ready for moments like this.
- Baking powder: This is what gives the flatbreads their slight puff and tender crumb without any rising time. Make sure yours is fresh or they will turn out dense.
- Fine sea salt: Mixed into the dough for a balanced, subtle savory base. Do not skip it or the flatbread will taste flat.
- Greek yogurt: Adds moisture, tang, and a soft chew. I use plain, full-fat yogurt for the best texture, but low-fat works in a pinch.
- Olive oil: Brushed on before cooking, it creates golden, crispy edges and carries the rosemary flavor beautifully. Use a good one you would drizzle on salad.
- Fresh rosemary: The star topping. I chop it finely so every bite has a hint of pine and pepper without overwhelming the bread.
- Flaky sea salt: The finishing touch that adds bursts of crunch and brightness. I use Maldon or any flaky variety I can find.
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 flatbread puffs just right.
- Bring the dough together:
- Add the yogurt and olive oil, then stir with a spoon or your hands until a shaggy, sticky dough forms. It will look rough at first, but that is exactly what you want.
- Knead until smooth:
- Turn the dough onto a lightly floured counter and knead for two to three minutes until it becomes smooth, elastic, and no longer sticky. If it clings to your hands, dust with a little more flour.
- Divide and shape:
- Cut the dough into four equal pieces and roll each into a ball. Flatten each ball with a rolling pin into a round about a quarter inch thick, aiming for even thickness so they cook evenly.
- Preheat your skillet:
- Set a large skillet or griddle over medium-high heat and let it get hot. You should feel the heat radiating when you hold your hand a few inches above the surface.
- Oil and season:
- Brush one side of a flatbread with olive oil, then place it oiled side down in the hot skillet. While it cooks, brush the top with more oil and sprinkle with rosemary and flaky salt.
- Cook until golden and blistered:
- Let it cook for two to three minutes until the bottom is golden with dark spots, then flip and cook the other side. The flatbread should puff slightly and feel firm when done.
- Serve warm:
- Remove from the skillet and repeat with the remaining dough. Serve the flatbreads warm, stacked on a plate or wrapped in a kitchen towel to keep them soft.
Pin It I remember making these on a rainy Saturday afternoon, the windows fogged up and the kitchen warm from the stove. My daughter stood on a stool next to me, pressing her palms into the dough and giggling when it bounced back. We ate them right off the skillet with butter and honey, and she said it was the best bread she ever had. I think about that day every time I make them now.
Serving Suggestions
These flatbreads are perfect alongside dips like hummus, baba ganoush, or tzatziki. I also love tearing them into pieces and using them to scoop up roasted vegetables or grilled chicken. Sometimes I brush them with garlic butter right after cooking and serve them with pasta or soup. They are versatile enough to go with almost anything, or to be eaten on their own while standing at the counter.
Storage and Reheating
Store leftover flatbreads in an airtight container or wrapped in foil at room temperature for up to two days. To reheat, warm them in a dry skillet over medium heat for about a minute per side, or wrap in foil and heat in a low oven. I have also frozen them with parchment paper between each one, then thawed and reheated them later with great results. They lose a little of their fresh-off-the-skillet magic, but they are still delicious.
Variations and Swaps
You can swap the rosemary for thyme, oregano, or za'atar if you want a different flavor profile. I have also added minced garlic or a pinch of red pepper flakes directly into the dough for a spicy kick. If you do not have Greek yogurt, sour cream or even full-fat plain yogurt works, though the texture may be slightly different. Whole wheat flour can replace half the all-purpose flour for a nuttier, heartier flatbread.
- Try brushing with melted butter and sprinkling with parmesan and black pepper for a savory twist.
- For a sweeter version, brush with honey butter and sprinkle with cinnamon sugar after cooking.
- Add a handful of chopped fresh herbs like parsley or chives to the dough for extra color and flavor.
Pin It These flatbreads have become one of those recipes I turn to when I want something homemade without the fuss. They remind me that good food does not always need a long ingredient list or hours of work, sometimes it just needs a hot skillet and a little bit of care.
Recipe Questions & Answers
- → What is the best flour for this flatbread?
All-purpose flour works best, providing a good balance of structure and tenderness for the dough.
- → Can I use dried rosemary instead of fresh?
Yes, but reduce the amount to about 1 teaspoon since dried herbs have a stronger, more concentrated flavor.
- → How should I cook the flatbread for best results?
Use a preheated skillet or griddle over medium-high heat, cooking each side until golden and spotted for a perfect texture.
- → Can I add other flavors to the dough?
Absolutely! Minced garlic or chili flakes can be mixed in to add extra depth and a slight kick.
- → What dishes pair well with this flatbread?
This flatbread pairs wonderfully with dips like hummus or tzatziki, grilled meats, and Mediterranean salads.