Project Description

Makes: 6 flatbreads


  • 2 cups all-purpose flour

  • 1 ½ teaspoons BakeGood Baking Powder

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 2 teaspoons chopped fresh rosemary leaves

  • 2 large garlic cloves, peeled and finely minced

  • 2 Tablespoons olive oil

  • ¾ cup cold water

  • Olive or vegetable oil for cooking


  1. In a large bowl, stir the flour, BakeGood Baking Powder, sugar, salt, rosemary and garlic together until well blended.
  2. Make a well in the middle of the flour mixture, add olive oil and water and stir with a rubber spatula or spoon until the dough begins to come together.
  3. Turn the dough out on the counter and knead 5-10 times until smooth. Cover the dough with the mixing bowl and let rest for 10 minutes.
  4. Divide the dough into 6 equal pieces, dust each lightly in flour and roll to a ¼” thick round.
  5. Heat a heavy skillet (cast iron is ideal, non-stick is not) over medium high heat. When hot, add about 2 tablespoons of oil and tilt the skillet to coat.
  6. Add as many flatbreads as will fit into the skillet without crowding and cook until the bottom(s) are golden brown. Flip and do the same on the other side, about 1-2 minutes per side.
  7. Transfer cooked flatbreads to a plate, cover with a clean dish towel to keep warm, and continue with the remaining dough. Add a little more oil before continuing if needed.
  8. Flatbreads are best served warm. For longer storage, wrap tightly and keep at room temperature 2-3 days. Reheat in a 325°F oven or in a hot skillet, a few seconds on each side.