Rosemary Flatbread

Nearly every world cuisine has some sort of baked or grilled flatbread. Whether it’s naan, roti, pita, lavash or frybread, most flatbread recipes require only a few ingredients. They’re pretty effortless to make and incredibly versatile.

Rosemary flatbread is more than just a bread; it’s a blank canvas. It can be a sandwich bread, a base for pizza or an accompaniment to hearty soups or fresh green salads. You probably have all the ingredients for this flatbread in your pantry, but it’s worth getting fresh rosemary. The pungent herb adds great flavor to the puffy, pillowy bread.

Rosemary Flatbread Ingredients

• Active dry yeast: If you’re not sure how to use yeast, just know that active dry yeast is basically napping, and you need to feed it a snack and give it a few minutes to wake up (aka proofing the yeast). Instant yeast, on the other hand can simply be stirred straight into dough. Active dry yeast is the easiest one to find in stores, and is what you’ll use in this recipe.
• Honey: You’ll feed the yeast a smidgen of honey to activate it, as yeasts love to snack on sugars. Since you’re only using a little, go ahead and check the cupboards for whatever kind of honey you happen to have. No honey? The same amount of granulated sugar will do the trick.
• All-purpose flour: Of the different types of flour, all-purpose flour is the most common. It’s called all-purpose because its medium amount of protein means it can be used for cakes and other delicate baked goods, as well as breads and other chewy baked goods.
• Olive oil: For this flatbread recipe, use extra virgin olive oil. You’ll want a healthy oil with plenty of flavor since it’s drizzled on top and in the dough.
• Fresh rosemary: More pungent and aromatic than dried rosemary, the fresh stuff is worth the splurge. If you have extra, use it up with one of the many fresh rosemary recipes on the site.
• Salt: Kosher salt has a flatter, flakier grain than table salt, so it’s extra nice for sprinkling on top of breads. There are different types of kosher salt—Morton’s, for example, is saltier by volume than Diamond Crystal—so adjust accordingly!

Directions

Step 1: Activate the yeast

In a small bowl, dissolve the yeast in 1/4 cup of warm water and stir in the honey. Add 1/4 cup flour and mix until almost smooth. Let it stand 30 minutes or until it’s bubbly.

Step 2: Make the dough

Add the remaining flour, warm water, olive oil, rosemary and salt to the bowl of a food processor. Add the yeast mixture, and process the ingredients until they form a dough ball. Process the dough for one minute more to knead it, pulsing as needed.

Editor’s Tip: If you don’t have a food processor, mix the dough in a bowl. Combine the ingredients and stir them until they form a ball, then knead the dough by hand.

Step 3: Proof the dough

Transfer the dough to a lightly greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.

Step 4: Bake the flatbreads

Preheat the oven to 425°F. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into six pieces and shape each into a ball. Working on greased baking sheets, pat each ball into a 5-inch circle. Brush the tops with olive oil and sprinkle them with rosemary and salt. Bake the flatbreads for 8 to 12 minutes or until they’re golden brown. Serve them warm.

Rosemary Flatbread Variations

• Add additional herbs: This bread is a natural match for any herbs you throw at it. You could work in minced oregano, thyme, parsley or sage along with (or in place of) the rosemary, or use all the above (no need to stick with just a teaspoon). Minced garlic would be an excellent addition, too.
• Make ’em mini: The original recipe makes 5-inch dough rounds, but you could make smaller pieces if you prefer. Just adjust the cooking time accordingly.
• Top them with cheese: A few minutes before the end of the baking time, pull the flatbread out of the oven and top the rounds with a grated cheese like grated Parmesan or Asiago, or something shredded like melty mozzarella.

How to Store Rosemary Flatbread

Wrap flatbreads well and store them in a zip-top storage bag, in an airtight container or on a plate, stacked and covered with foil or storage wrap. They can be kept at room temperature for up to four days, but they’ll be best within a day or two.

Can you freeze rosemary flatbreads?

Yes! Once the flatbreads have cooled, place them in a freezer container and freeze them for up to three months. To thaw the rosemary flatbreads, let them sit at room temperature, then toast them in the oven or rehead them in the microwave on high for 10 to 15 seconds.

Rosemary Flatbread Tips

Can you use dried rosemary for flatbreads?

You can use dried rosemary, although you’ll want to use a smaller quantity since dried herbs have a stronger flavor. About a third of the original amount is the best bet for a successful fresh to dried herbs conversion. Why are they stronger? Because water has evaporated out of the fresh herbs during the drying process, concentrating the flavor.

How can you use rosemary flatbreads?

There are so many fun ways to use these flatbreads. If you love fancy brunch recipes, use rosemary flatbread as the base for egg-topped avocado toast or lemon herb salmon toasts. If you’re hankering for a personal-size pizza, top it with your favorite homemade pizza toppings such as pizza sauce or classic pesto, plus meats, veggies and cheese. Fold a rosemary flatbread around cold cuts for a variation on the Italian submarine, or use a pair of them to make a hearty Italian meatloaf sandwich that’s big enough to share. Another thought: Serve strips of flatbread alongside artichoke dip.

If you’ve left the flatbreads for longer than intended, why not turn them into croutons? Chop them up, toss them with extra olive oil, and toast them in the oven until they’re golden and crisp. Then use the croutons in a butternut squash panzanella salad.