Easy Rosemary Flatbread
This rosemary flatbread builds on the 2-ingredient classic with fresh herbs. Quick, fragrant, and perfect with honey or hummus. Ready in minutes!
Equipment
- Normal Kitchen Utensils
- Rolling Pin or Empty Wine Bottle
Ingredients
- 1 C (Leveled) Self-Rising Flour Or 1 C All Purpose Flour, 1 1/2 tsp Baking Powder and 1/4 tsp Salt; Plus more flour for kneading and rolling
- 1 C Greek Yogurt Full-Fat Preferred
- 2 Tbsp Fresh Rosemary, Finely Chopped 6 to 8 Five-Inch Sprigs
Instructions
- Combine the ingredients in a bowl and mix until a shaggy (still rough and messy) dough forms.1 C (Leveled) Self-Rising Flour, 1 C Greek Yogurt, 2 Tbsp Fresh Rosemary, Finely Chopped
- Turn the dough onto a lightly flours surface and knead 2-3 minutes, until the dough comes together and becomes smooth. Add pinches of flour to the kneading surface, as necessary, if the dough continues to be sticky.
- Divide the dough into 4 even pieces and roll each piece into 1/4 inch thick discs. They should be roughly 7 inches wide.
- Heat a dry skillet or pan over medium-high heat.
- Cook each disc on the hot pan for 2-3 minutes per side, so the bread cooks through and each side gets a few nice golden brown spots.If the bread puffs up, carefully pierce the side with a knife to let the steam out.
- After that, the flatbreads are ready to serve! You can use them for dipping, for soaking up sauces, or even for sandwiches.
Notes
You can really replace any herb or spicy for the rosemary.
Try garlic for sure!
If you want, you can try dried rosemary as well...2 Tbsp fresh equates to 2 tsp dry, ground rosemary.