Pin this I was between grocery runs when the craving hit, no bread in the house and dinner twenty minutes away. I rummaged through the fridge, found some yogurt, and remembered a trick a friend swore by. Mixing flour and yogurt together felt odd at first, but the dough came together so fast I barely had time to question it. Within minutes, the smell of rosemary and toasted olive oil filled the kitchen, and I realized I'd never buy store-bought flatbread again.
The first time I made these for friends, I was nervous they'd seem too simple. But watching everyone tear into them warm, dipping into hummus and laughing over wine, I stopped worrying. One friend asked for the recipe before she even finished her first piece. That's when I knew this wasn't just a backup plan, it was a keeper.
Ingredients
- All-purpose flour: The backbone of the dough, it gives structure without making things heavy or complicated.
- Baking powder: This is what makes the flatbread puff slightly and stay tender instead of turning dense.
- Fine sea salt: It seasons the dough from the inside, so every bite has flavor.
- Plain Greek yogurt: The secret ingredient that keeps everything soft and adds a subtle tang.
- Olive oil: Brushed on top, it crisps the surface and carries the rosemary flavor beautifully.
- Fresh rosemary: Chopped fine, it releases its piney aroma the moment it hits the hot skillet.
- Flaky sea salt: A finishing touch that adds little bursts of saltiness 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 ensures every bite is balanced.
- Add the wet ingredients:
- Stir in the Greek yogurt and olive oil until the mixture looks shaggy and rough. Don't worry if it seems messy, it comes together fast.
- Knead the dough:
- Turn it out onto a floured surface and knead for just two to three minutes. You'll feel it transform from sticky to smooth and elastic under your hands.
- Divide and shape:
- Split the dough into four equal pieces, roll each into a ball, then flatten into rounds about a quarter inch thick. They don't have to be perfect circles.
- Preheat the skillet:
- Get your skillet or griddle hot over medium-high heat. You want it ready so the flatbreads sizzle the moment they touch the surface.
- Oil and top:
- Brush one side with olive oil, lay it oiled side down in the pan, then brush the top and sprinkle with rosemary and flaky salt. The oil helps everything crisp up and the toppings stick beautifully.
- Cook until golden:
- Let each side cook for two to three minutes until you see golden brown spots and a few darker blisters. The smell will tell you when it's ready.
- Serve warm:
- Pull them off the heat and serve right away. They're best when still warm and the edges are crisp.
Pin this There's something deeply satisfying about pulling warm bread from a hot pan and watching it disappear in minutes. The first time my daughter grabbed one straight from the skillet, tore it in half, and said it smelled like a restaurant, I felt like I'd unlocked a secret. Homemade doesn't have to mean hours of work, sometimes it just means paying attention for fifteen minutes.
What to Serve With It
These flatbreads are perfect alongside dips like hummus, tzatziki, or baba ganoush. I've also served them with grilled chicken, roasted vegetables, or a big bowl of soup. They're sturdy enough to scoop, soft enough to tear, and flavorful enough to stand on their own.
How to Store and Reheat
If you have leftovers, let them cool completely and stack them with parchment paper in between. They keep in an airtight container for up to two days at room temperature. To reheat, warm them in a dry skillet for about thirty seconds per side, and they'll taste freshly made again.
Ways to Mix It Up
Once you've made the basic version, it's easy to change things up. I've folded minced garlic into the dough, sprinkled chili flakes on top, or swapped rosemary for za'atar. Sometimes I brush them with melted butter and a pinch of parmesan right after cooking. The dough is forgiving, so don't be afraid to experiment.
- Try adding a teaspoon of honey to the dough for a hint of sweetness.
- Use whole wheat flour for half the all-purpose to add a nutty flavor.
- Top with thinly sliced red onion and thyme for a savory twist.
Pin this This recipe taught me that the best food doesn't always take the most time. Sometimes all you need is a hot pan, a handful of simple ingredients, and the willingness to try something new.
Recipe Questions
- → How do I achieve a chewy texture in this flatbread?
Using Greek yogurt in the dough adds moisture and creates a tender, chewy crumb after cooking.
- → Can I substitute fresh rosemary with dried?
Yes, reduce the amount to 1 teaspoon if using dried rosemary to avoid overpowering the flavors.
- → What is the best cooking method for this flatbread?
Cooking on a hot skillet or griddle allows even browning and produces a crisp exterior with a soft inside.
- → How should I store leftovers?
Wrap cooled flatbreads in foil or place in an airtight container, then refrigerate for up to 2 days.
- → Can I add other herbs or spices to the dough?
Yes, adding minced garlic or a pinch of chili flakes enhances flavor complexity without altering texture.