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Simple Rosemary Flatbread

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“From Fine Cooking #67. Serve with curry, warm salad on top, tomato soup etc.”
1hr 10mins

Ingredients Nutrition


  1. Combine flour, salt and rosemary in a large bowl.
  2. Stir in water and oil until dough comes together.
  3. Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
  4. Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
  5. Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
  6. On a lightly floured surface, divide the dough into 6 portions.
  7. Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
  8. Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
  9. Repeat the cooking process with the remaining 5 dough portions.

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