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Rosemary Garlic Flatbread

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"Easy flatbread without yeast. Store in airtight container or resealable bag."
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32 m servings 129 cals
Original recipe yields 12 servings (3 flatbreads)


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined.
  3. Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads.
  4. Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking sheet.
  5. Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.

Nutrition Facts

Per Serving: 129 calories; 7 g fat; 14.5 g carbohydrates; 2 g protein; 0 mg cholesterol; 260 mg sodium. Full nutrition

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