Herb-Infused Flatbread with Rosemary & Sea Salt
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🌿 Introduction
Flatbread is one of the simplest things to bring from kitchen to table, yet it always feels special. This version, infused with fresh rosemary and finished with a sprinkle of sea salt, carries both rustic charm and garden flavor. It’s quick to make, endlessly versatile, and perfect for dipping, layering, or simply tearing apart with your hands.
Whenever I bake flatbread, I think of my parents kneading dough in our kitchen in Romania—simple bread, always shared. This recipe is my own little echo of that tradition, touched with herbs from the garden.
✨ Why You’ll Love This Recipe
- 🍞 Quick—no yeast, no long rise, ready in under 30 minutes
- 🌿 Fresh herbs transform simple dough into something fragrant
- 🫓 Versatile—serve with soups, salads, or spreads
- 🥖 Tear-and-share style makes it perfect for gatherings
📋 Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 flatbreads
- Skill: Easy
- Equipment: Mixing bowl, rolling pin, skillet or griddle
- Dietary: Vegetarian (vegan if using plant-based yogurt)
Key Ingredients at a Glance: Flour, yogurt, rosemary, olive oil, sea salt
🌿 Ingredients
- 2 cups all-purpose flour (plus extra for rolling)
- 1 tsp baking powder
- ½ tsp sea salt
- ¾ cup plain yogurt (or Greek yogurt, thinned with water)
- 2 Tbsp olive oil 🫒
- 2 Tbsp fresh rosemary, finely chopped 🌿
- Flaky sea salt, for finishing
🔄 Seasonal Swaps
- 🌱 Swap rosemary for thyme, oregano, or chives
- 🧄 Add minced garlic or garlic powder for extra flavor
- 🌾 Use whole wheat flour for a heartier loaf
- 🥛 Use dairy-free yogurt for a vegan option
🌱 From My Garden
I love pulling fresh rosemary from the garden for this bread—its scent alone feels like a prayer rising. In winter, I’ll snip sprigs I’ve overwintered in pots by the window. Each herb brings its own story to the bread, and the act of kneading reminds me that even simple food carries the garden’s grace.
👩🍳 Step-by-Step Instructions
Make the Dough
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Stir in yogurt, olive oil, and rosemary until dough forms.
- Knead lightly on a floured surface for 1–2 minutes.
Shape & Cook
4. Divide dough into 6 pieces. Roll each into a circle, about ¼-inch thick.
5. Heat a lightly oiled skillet or griddle over medium-high heat.
6. Cook each flatbread 2–3 minutes per side until golden spots form.
Finish
7. Brush with olive oil and sprinkle with flaky sea salt. Serve warm.
🍽️ Serving & Pairing Suggestions
- Serve with Butternut Squash Soup with Sage & Brown Butter
- Pair with Herbed Cream Cheese Spread with Chives & Dill
- Tear into pieces for dipping in Golden Garden Vegetable Broth
🥡 Storage & Make-Ahead Tips
- Best enjoyed fresh but can be stored up to 2 days at room temp
- Reheat in skillet to restore softness
- Freeze up to 2 months; reheat directly from freezer
🤝 Community & Connection
- Instagram — Share your golden trays and tag me @southersoils 🌿📸
- Subscribe — Weekly recipes, seasonal tips, and free printable guides ✉️🍂
- Facebook Group — A warm community to swap ideas and share what’s growing 🌱🫶
🛒 Favorites from My Kitchen to Yours
- Cast iron skillet for even cooking 🥘
- Rolling pin for smooth, uniform dough 🪵
- Pastry brush for brushing olive oil 🖌️
- Flaky sea salt to finish 🌊
🌻 Related on Southern Soil Sunshine
- Rosemary Shortbread Cookies (Scottish Garden Twist)
- Cranberry & Rosemary Bread (Savory-Sweet Loaf)
- Holiday Herbed Cheese Ball with Pecans
💭 Final Thoughts
Flatbread always reminds me of hospitality—the simple act of breaking bread together. May this herb-scented version bring warmth, fragrance, and joy to your table. 💛
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