How to make it

  • Mix dry ingredients, including rosemary, in a large bowl. Stir in yogurt and 1 tbs olive oil. Kneed until dough is smooth. Cover dough with a damp cloth and allow to rise for 1 hour (or half hour at altitude over 3500 feet).
  • Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into a 6-inch circle. Heat a cast-iron skillet and brush skillet with additional olive oil.
  • cooking one flatbread at a time, cook 2 minutes on one side and flip and cook 2 minutes on other side. Bread should puff and have nice browned spots on it.
  • Brush finished bread with roasted garlic and oil, sprinkle lightly with a pinch kosher salt.

Reviews & Comments 1

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    " It was excellent "
    chefelaine ate it and said...
    Love flatbread! High five! :+D
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