A Word From The Cook

“This delicious, easy to prepare Rosemary Flatbread is a great alternative to bread or crackers. I love this recipe because its quick and doesn't require any yeast or rising time.”


Prep Time:

15 Minutes

Cook Time:

10-12 Minutes for each flatbread

Total Time:

45 Minutes


Makes 3 - 10 inch Flatbreads


  • 1 3/4 Cups all purpose flour
  • 1 Tablespoon fresh Rosemary (chopped), plus 3 sprigs
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1/2 Cup Water
  • 1/3 Cup Olive Oil plus more for brushing on top
  • Flaky Sea Salt for sprinkling on top before baking
  1. Step 1 – Heat Baking Sheet in Oven and Prepare Dough
    1. Preheat oven to 450 degrees with a heavy baking sheet on the middle rack. The hot baking sheet will help ensure a crispy flatbread.
    2. Stir together flour, chopped rosemary, baking powder, and salt in a medium sized bowl.
    3. Make a well in the center, then add water and oil. Gradually stir liquids into the flour until dough forms.
    4. Gentry knead the dough 4-5 times.
  2. Step 2 – Roll and Season
    1. Divide dough into 3 pieces and roll out first piece directly on parchment paper. Roll dough to a thin 10-inch rustic round. Cover remaining pieces with plastic wrap while you bake the first piece.
    2. Lightly brush top of dough with olive oil and scatter with rosemary sprigs pulled directly from the sprigs. Press the rosemary into the dough lightly so it sticks.
    3. Sprinkle lightly with sea salt.
  3. Step 3 – Bake
    1. Slide the round (keeping it on the parchment) directly onto the hot baking sheet.
    2. Bake until pale golden and slightly browned in spots (8-10 minutes).
    3. Transfer flatbread to a cooling rack and discard the parchment paper.
    4. Repeat process for the 2 other pieces of dough.
    5. Allow flatbread to cool and break into pieces by hand to create rough edged pieces.
    6. Store for up to 2 days in an airtight container.