Quick Homemade Flatbread Rosemary

# What You'll Need:

→ 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 flour, baking powder, and fine sea salt in a large bowl.

02 - Add Greek yogurt and 2 tablespoons olive oil to the dry mixture; stir until a shaggy dough forms.

03 - Turn dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.

04 - Divide dough into 4 equal pieces, shape each into a ball, then flatten into rounds about 1/4 inch thick.

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

06 - Brush one side of each flatbread with olive oil and place oiled side down in the skillet. While cooking, brush the top with olive oil and sprinkle with rosemary and flaky sea salt.

07 - Cook each side for 2 to 3 minutes until golden brown with dark spots and fully cooked through.

08 - Remove flatbreads from the skillet and serve immediately.

# Expert Advice:

01 -

It takes less time than ordering takeout and fills your kitchen with the kind of smell that makes everyone wander in asking whats cooking.
The dough is so forgiving that even if you overwork it a little, it still puffs up beautifully in the pan.
You can eat it plain, dunk it in olive oil, or pile it with toppings and it never disappoints.

02 -

Don't crank the heat too high or the outside will char before the inside cooks through. Medium-high is the sweet spot.
If the dough feels too sticky to roll, dust your hands and the counter with a little extra flour, but go easy or the flatbreads will turn tough.
The first flatbread is always a test run. Use it to adjust your heat and timing so the rest come out perfect.

03 -