Quick Homemade Flatbread Rosemary

# 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

# Directions:

01 - Whisk together the flour, baking powder, and fine sea salt in a large bowl.

02 - Add the Greek yogurt and 2 tablespoons olive oil to the dry mixture, mixing 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 4 equal portions, roll each into a ball, then flatten to about 1/4 inch thick rounds.

05 - Heat a large skillet or griddle over medium-high heat.

06 - Brush one side of each flatbread with olive oil. Place the oiled side down in the hot skillet.

07 - While cooking, brush the top side with olive oil and sprinkle with chopped rosemary and flaky sea salt. Flip after 2 to 3 minutes and cook until golden brown with dark spots.

08 - Remove from skillet and serve warm.

# Expert Suggestions:

01 -

No yeast, no waiting, just mix and cook in under half an hour.
The yogurt makes them soft and chewy with a slight tang that balances the rosemary and salt perfectly.
They taste like something from a wood-fired oven but come together in a regular skillet with ingredients you probably already have.

02 -

Do not roll the dough too thin or it will turn crispy like a cracker instead of soft and chewy.
If your skillet is too hot, the outside will burn before the inside cooks through, so adjust the heat as needed.
Fresh rosemary is much more fragrant than dried, if you only have dried, use half the amount or it will taste dusty.

03 -