Easy Rosemary Flatbread Recipe | Soft, Fluffy, & Delicious!

This easy rosemary and sea salt flatbread recipe is melt-in-your-mouth delicious! Soft and fluffy, topped with flaky sea salt and infused with fresh herby flavor, you’ll want to devour the whole batch!

Have you ever tried a bite of something, closed your eyes, and just SAVORED the mere fact that you’re eating it? Maybe chewed a little slower? Maybe ignored the kids calling your name? Or maybe snuck another piece to another room so you could re-live that moment again?

My father-in-law calls these holy moments – when you simply cannot imagine eating anything else because it cannot ever possibly be as good as what you’re eating right now.

Yeah, that’s what this rosemary sea salt flatbread recipe will do to you too.

Consider yourself warned.

So, if you’ve ever looked for a rosemary sea salt flatbread recipe, you can stop looking.

This is it.

EASY ROSEMARY FLATBREAD RECIPE

I was originally inspired by a flatbread recipe I found online but turned off when I saw it started with refrigerated pizza dough. Then I was even more turned off when it called to fry the dough in olive oil.

What’s wrong with this scenario, you may ask?

First off, refrigerated pizza dough – or any other refrigerated dough for that matter –often has high fructose corn syrup, hydrogenated oils, or both, which we try to avoid.

So instead of using refrigerated pizza dough, I opted to use my Homemade Pizza Dough Recipe that is SO easy to make and 100% real ingredients.

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Second, olive oil is high in monounsaturated fat and ideally, should never be heated. It has a low smoke point, which means heating the oil can damage it and in turn cause free radicals in the body.

After a few substitutions – using homemade pizza dough instead of refrigerated pizza dough and coconut oil instead of olive oil – this rosemary sea salt flatbread will literally be the best thing you’ve ever eaten.

And if you’re new to working with dough, have no fear. This is one of THE EASIEST dough recipes you’ll ever work with. (But if the idea of yeast freaks you out a bit, check out my beginner’s guide to baking with yeast.)

EASY FLATBREAD RECIPE INGREDIENTS

Now that we’re craving this easy flat bread, it’s time to gather the ingredients. Chances are you’re pretty much ready to go, aside from the fresh rosemary!

• Yeast. To help this easy flatbread recipe puff up when you fry it.
• Honey. To feed the yeast.
• Warm water (105-110F). For blooming the yeast.
• Salt. Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
• Fresh rosemary, finely chopped. You can substitute 1.5-2x the amount of dried rosemary in a pinch, but the fresh flavor really pops!
• Olive oil. This helps the flatbread not stick to the bowl while it’s rising.
• Flour. I used all-purpose flour, but you can also try einkorn flour, spelt, or whole wheat flour.
• Coconut oil for frying. Coconut oil can stand a higher heat point than olive oil.
• Kosher salt, for topping. Those big flakes of salt make for a perfect melt-in-your-mouth bite!

INSTRUCTIONS HOW TO MAKE FLAT BREAD

Don’t be intimidated by the number of steps to make flat bread – I promise it’s really easy!

Step 1. In a stand mixer or large mixing bowl, combine yeast, honey, and water and allow the yeast to bloom. When you have bubbles that resemble beer foam, you’re ready.

Step 2. Add the salt and 3 ½ cups flour. Mix by hand or on medium-low speed for about 3 minutes, or until the ingredients start to come together. Increase the speed to medium and knead for a full 10 minutes. The dough is ready when it feels smooth and tacky, not sticky. The bowl will likely be clean too, but it’s not necessary. Add additional flour 1 Tablespoon at a time until you reach the right consistency.

Step 3. Add the fresh rosemary and knead for one more minute.

Step 4. Drizzle the olive oil around the outer edge of the dough and using a spatula, turn the dough over in the oil to coat.

Step 5. Cover the flatbread dough with a towel and place it in a warm spot to rise until it is doubled in size, about one hour.

Step 6. When the dough is ready, lightly flour your work surface and turn out the dough. Punch down the dough and divide it into two pieces. Set aside one piece so you’re working with one at a time.

Step 7. Roughly push out the dough into a large circle on your floured surface. Visually divide the dough into thirds and then fold the outer thirds into the middle (as if you’re folding a towel). Turn the dough 90 degrees and repeat the folding of the thirds. At this point, your dough should be shaped like a square. Turn the dough over so the folds are on the bottom.

Step 8. Using a rolling pin, roll the dough out into one long strip by rolling in just one direction. You can roll up and down, OR side to side, but do not do both.

Step 9. Once you have a long strip, cut the dough in half. Cut each half in half. Then, cut each half in half again. You should now have 8 pieces of dough.

Step 10. Melt 2 Tablespoons of coconut oil in a large cast-iron skillet over medium-low heat. The skillet is ready when you hover your hand about one inch from the oil and you feel the heat coming off the pan.

Step 11. Add 3-4 pieces of dough to the skillet. Cook the dough for about 3-5 minutes, or until golden brown. Flip over and cook on the second side.

Step 12. When the dough is cooked, remove to a plate and immediately sprinkle with kosher salt.

You got that right – big chunks of kosher salt just STICK to the remnants of coconut oil on the flatbread and when you take a bite the whole thing LITERALLY MELTS in your mouth.

It’s a holy moment, people.

Step 13. When you’ve put the last portion of dough in the skillet, repeat the folding and rolling method for the second half of the dough. Fry as directed above.

Rosemary and sea salt flatbreads are best the day you make them, but they’re not too bad the next day. I recommend reheating them in the oven to crisp them up.

You can also freeze this easy rosemary flatbread for later! Make sure to double-wrap it before freezing for up to 3 months. (Learn how to freeze all sorts of breads and baked goods here.)

EASY ROSEMARY FLATBREAD RECIPE TIPS

A quick note on the salt…you know how sea salt caramels have big pieces of salt on top? That’s kosher salt, and that’s what we’re using in this recipe.

I’ve never tried this recipe with table salt sprinkled on top and honestly wouldn’t recommend it. It’s too fine, and even a smidgen will probably be too much.

Don’t skimp on the fresh rosemary either. The flavor just POPS out and makes this flatbread even better. Since you don’t need the whole bunch of rosemary, either plan to make Lemon Herb Spatchcock Chicken the same week, add a batch of Rosemary Olive Oil Bread to your meal plan, or freeze the extra.

Don’t have rosemary? Try a sweet flatbread instead, and sprinkle cinnamon sugar on the finished flat bread.

PS – If your family says this rosemary flatbread recipe reminds them of a soft pretzel, you’re on the right track.

Make homemade flatbread pizza. Since we’re using pizza dough anyway, this flatbread makes amazing pizza! After making the flatbread, push the cooked slices together in a lined pan. Add sauce, mozzarella cheese, and toppings to the crust. Bake in a hot oven or under a broiler until the cheese is melted and gooey. Pull apart the slices of flatbread to serve!

TO SERVE FLATBREAD ROSEMARY

This flatbread rosemary pairs well with both soups and salads, although if you end up eating half of it before it even makes it to the table, don’t say I didn’t warn you…

ROSEMARY FLAT BREADS RECIPE FAQS

MORE DELICIOUS EASY BREAD RECIPES

Rosemary Sea Salt Flatbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

This easy rosemary and sea salt flatbread recipe is melt-in-your-mouth delicious! Soft and fluffy, topped with flaky sea salt and infused with fresh herby flavor, you’ll want to devour the whole batch!

• Author: Tiffany
• Prep Time: 65 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 pieces 1x
• Category: Breads
• Method: Bake
• Cuisine: American

Instructions

1. In a stand mixer or large bowl, combine yeast, honey, and water and allow the yeast to bloom. When you have bubbles that resemble beer foam, you’re ready.
2. Add sea salt and 3 ½ cups flour. Mix by hand or on medium-low speed for about 3 minutes, or until the ingredients start to come together. Increase the speed to medium and knead for a full 10 minutes. The dough is ready when it feels smooth and tacky, not sticky. The bowl will likely be clean too, but it’s not necessary. Add additional flour 1 Tbsp at a time until you reach the right consistency.
3. Add the fresh rosemary and knead for one more minute.
4. Drizzle the olive oil around the outer edge of the dough and using a spatula, turn the dough over in the oil to coat.
5. Cover with a towel and place the dough in a warm spot to rise until it is doubled in size, about one hour.
6. When the dough is ready, lightly flour your working surface and turn out the dough. Punch down the dough and divide it into two pieces. Set aside one piece so you’re working with one at a time.
7. Roughly push out the dough into a large circle. Visually divide the dough into thirds and then fold the outer thirds into the middle (as if you’re folding a towel). Turn the dough 90 degrees and repeat the folding of the thirds. At this point, your dough should be shaped like a square. Turn the dough over so the folds are on the bottom.
8. Using a rolling pin, roll the dough out into one long strip by rolling in just one direction. You can roll up and down, OR side to side, but do not do both.
9. Once you have a long strip, cut the dough in half. Cut each half in half. Then, cut each half in half again. You should now have 8 pieces of dough.
10. Melt 2 Tbsp coconut oil in a large cast-iron skillet over medium-low heat. The skillet is ready when you hover your hand about one inch from the oil and you feel the heat coming off the pan.
11. Add 3-4 pieces of dough to the skillet. Cook the dough for about 3-5 minutes, or until golden brown. Flip over and cook on the second side.
12. When the dough is cooked, remove to a plate and immediately sprinkle with kosher salt. Do your best not to eat the entire pan.
13. When you’ve put the last portion of dough in the skillet, repeat the folding and rolling method for the second half of the dough. Fry as directed above.
14. Rosemary sea salt flatbreads are best the day of, but they’re not too bad the next day. I recommend reheating them in the oven to crisp them up.

Notes

• A quick note on the salt…you know how sea salt caramels have big pieces of salt on top? That’s kosher salt, and that’s what we’re using in this recipe.
• I’ve never tried this recipe with table salt sprinkled on top and honestly wouldn’t recommend it. It’s too fine, and even a smidgen will probably be too much.
  
• Don’t skimp on the fresh rosemary either. The flavor just POPS out and makes this flatbread even better. Since you don’t need the whole bunch of rosemary, either plan to make Lemon Herb Spatchcock Chicken the same week, add a batch of Rosemary Olive Oil Bread to your meal plan, or freeze the extra.
• Don’t have rosemary? Try a sweet flatbread instead, and sprinkle cinnamon sugar on the finished flat bread.

Nutrition

• Serving Size: 1 flatbread
• Calories: 620