Rosemary Flatbreads

These flatbreads are so cheap to make & really easy too. Serve with my Harissa Lamb or change the herb & serve with a curry or your favourite dip!

Makes 4 Flatbreads Approx 4p each

Prep time 5 minutes Cooking time 8 minutes each


200g plain flour

100ml warm water

pinch of salt

½ tbsp dried rosemary

2 tbsp oil (olive or sunflower) plus extra for cooking

Place the flour, salt & rosemary into a mixing bowl.

Add the water & mix with a fork until just coming together then add the oil.

Bring the dough together with your hands then place onto a lightly floured work surface & knead until smooth.

Divide the dough into 4 equal pieces.

Place a large, lightly oiled frying pan or griddle pan over a high heat.

Roll out a piece of dough to roughly the thickness of a 20p piece then carefully lay it into the pan. The bread will puff up in places which is good. Cook for about 3-4 minutes then turn over & cook the other side. It should look browned & even slightly charred in places. Keep it warm while you cook the rest.

Serve warm with my Harissa Lamb! 

Print Friendly and PDF