Garlic Rosemary and Honey Flatbreads

Garlic Rosemary and Honey Flatbreads


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Flatbread is a great alternative to cornbread or biscuits. The best part is, any leftovers can be frozen and thawed to make sandwiches with later.

Shared by
Chicago, IL

Time needed

1 hour preparation + 10 min cooking

Serving Size / Yield

12 servings


  • 2 ½ teaspoons of quick-rise yeast
  • 2 cups of warm water
  • 4 cups of all-purpose flour
  • 4 tablespoon of olive oil, divided
  • 3 tablespoon of fresh rosemary, chopped
  • 1 tablespoon of salt
  • 1 tablespoon of garlic
  • 1 tablespoon of honey

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As the oven preheats to 400 degrees, dissolve the yeast in the warm water for five minutes then add the flour, three tablespoons of olive oil, rosemary, salt, garlic, and honey. Knead the dough together thoroughly until it is a ball. Next, place the dough into a bowl, cover with a wet cloth and let the dough rise for 1 hour. Once the dough has risen, punch it down then divide into 12 round pieces. Line the flatbread onto a baking sheet and drizzle with the bread with one tablespoon of olive oil. Let the flatbread bake for 10 minutes. These can be served hot or cold.

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