Save to Pinterest I started making these flatbreads on a Tuesday night when I had nothing but flour and yogurt in the fridge. No yeast, no rising time, just the urge to eat something warm and bread-like within the hour. The smell of rosemary hitting the hot skillet was enough to convince me this would become a weekly habit. My kitchen filled with that herbaceous, toasty aroma, and I ate the first one standing at the stove. It burned my fingers a little, but I didn't care.
I made a batch for friends one evening when we were supposed to order pizza but the delivery app crashed. Instead of panicking, I rolled out dough while they opened wine, and we ended up dipping torn pieces into olive oil and laughing about how much better this felt than waiting on hold. One of them said it tasted like vacation. I've been making them ever since, sometimes just for myself on quiet nights.
Ingredients
- All-purpose flour: The backbone of the dough, giving it structure without being fussy or requiring specialty flours.
- Baking powder: This is what makes the flatbreads puff slightly and cook through quickly without any rising time.
- Fine sea salt: Mixed into the dough for foundational flavor, not just sprinkled on top.
- Greek yogurt: Adds moisture, tang, and tenderness; the secret to why these taste richer than they have any right to.
- Olive oil: Used in the dough and brushed on before cooking for flavor and those golden, crispy edges.
- Fresh rosemary: Chopped finely so it releases its oils and perfumes the bread as it cooks.
- Flaky sea salt: The finishing touch that gives each bite a little burst of salinity and crunch.
Instructions
- Mix the dry ingredients:
- Whisk the flour, baking powder, and fine sea salt together in a large bowl until evenly combined. This step ensures the leavening is distributed so every bite puffs evenly.
- Bring the dough together:
- Add the yogurt and olive oil, then stir with a fork or your hands until it forms a shaggy, slightly sticky mass. Don't worry if it looks rough at first.
- Knead until smooth:
- Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. You'll feel it transform from tacky to soft and elastic.
- Divide and shape:
- Cut the dough into 4 equal pieces, roll each into a ball, then flatten into rounds about a quarter inch thick. They don't need to be perfect circles.
- Preheat your skillet:
- Heat a large skillet or griddle over medium-high heat until a drop of water sizzles on contact. No oil in the pan yet, just dry heat.
- Brush and cook:
- Brush one side of each flatbread with olive oil and 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.
- Flip and finish:
- Cook for 2 to 3 minutes per side until golden brown with dark, blistered spots. The bread should sound hollow when tapped.
- Serve warm:
- Remove from the skillet and serve immediately, or stack them under a towel to keep soft. They're best eaten warm, torn with your hands.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd ordered them from a bakery. I laughed and told them the truth, and by the end of the night three people had texted asking for the recipe. It's the kind of thing that makes you look like you tried harder than you did, which is exactly the kind of cooking I love most.
Serving Suggestions
These flatbreads are incredible with hummus, tzatziki, or baba ganoush, but they're just as good torn up and used to scoop anything saucy off your plate. I've served them alongside grilled chicken, roasted vegetables, and even used them as a base for quick flatbread pizzas. Sometimes I just eat one warm with butter, which feels indulgent and simple at the same time.
Flavor Variations
You can swap the rosemary for thyme, oregano, or za'atar if that's what you have on hand. A little minced garlic mixed into the dough or brushed on with the oil takes them in a garlicky, addictive direction. If you like heat, a pinch of chili flakes or Aleppo pepper sprinkled on top before cooking adds a gentle warmth that plays beautifully with the salt.
Storage and Reheating
Store any leftovers 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. They soften up again and taste nearly as good as fresh.
- Don't refrigerate them; it makes them stiff and dry.
- If freezing, wrap individually and reheat directly from frozen in a skillet.
- Brushing with a little olive oil before reheating brings back that just-cooked flavor.
Save to Pinterest There's something deeply satisfying about making bread without a recipe that requires planning or patience. These flatbreads are proof that good food doesn't have to be complicated, just made with attention and a little bit of love.
Common Recipe Questions
- → How do I achieve a chewy texture in this flatbread?
The combination of Greek yogurt with flour and olive oil creates a moist dough that yields a chewy crumb after cooking on a hot skillet.
- → Can I substitute fresh rosemary with dried rosemary?
Yes, but reduce dried rosemary to 1 teaspoon to avoid overpowering the flatbread’s flavor.
- → What is the best cooking method for this flatbread?
Cooking on a preheated hot skillet or griddle with olive oil allows the flatbreads to develop golden-brown spots and a tender crust.
- → How should I store leftover flatbread?
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Are there suggested additions to enhance the flavor?
Adding minced garlic or a pinch of chili flakes to the dough boosts flavor, making the flatbread more aromatic and savory.