No-Yeast Whole Wheat Flatbread with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, no-yeast whole wheat flatbread infused with fresh garlic and rosemary, perfect for dipping or sandwich wraps. This Mediterranean-inspired vegetarian recipe, ready in about 33 minutes, pairs whole wheat flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups whole wheat flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: Add 3/4 cup warm water, 2 tbsp olive oil, 1 tbsp finely chopped fresh rosemary, and 2 minced garlic cloves. Stir until a shaggy dough forms.
  3. Step 3: Turn the dough onto a floured surface and knead gently for 3 minutes until smooth and elastic.
  4. Step 4: Divide the dough into 6 equal pieces and roll each into a 7-inch circle about 1/8-inch thick.
  5. Step 5: Heat a large skillet over medium heat and brush with 1 tsp olive oil. Cook each flatbread for 2-3 minutes per side until golden spots appear and the bread is cooked through.
  6. Step 6: Serve warm as a side or wrap with fillings of your choice.

Frequently asked questions

How long does No-Yeast Whole Wheat Flatbread with Garlic and Rosemary take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover No-Yeast Whole Wheat Flatbread with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole wheat flour from drying out.

Can I substitute ingredients in No-Yeast Whole Wheat Flatbread with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Yeast Whole Wheat Flatbread with Garlic and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is No-Yeast Whole Wheat Flatbread with Garlic and Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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