Rosemary Garlic Skillet Flatbread

A soft, golden bread for dipping, sharing, and gathering around the table

There is something deeply satisfying about bread arriving at the table still warm from the skillet. This version leans into organic spelt, rosemary, garlic, and olive oil for a loaf that feels generous without becoming complicated.

What makes this recipe satisfying

Spelt brings a softly nutty flavor, while a measured amount of organic unbleached bread flour gives the dough enough structure to rise well. The herbs and garlic carry the flavor so the bread needs little more than a bowl of soup or a bright bean dip.

At a glance

• 8 wedges

• 15 minutes active • 50 minutes total

• About 180 calories per serving

Featured ingredient benefits

• Whole grain spelt contributes fiber and naturally occurring minerals while bringing a softly nutty flavor.

• Extra virgin olive oil supplies primarily monounsaturated fat and helps carry the flavor of rosemary and garlic.

• Fresh herbs add aroma and plant compounds without requiring heavy sauces or excess sweetness.

Ingredients

• 1 cup warm water

• 2 1/4 teaspoons active dry yeast

• 1 teaspoon maple syrup

• 1 1/2 cups organic whole grain spelt flour

• 1 cup organic unbleached bread flour, plus more as needed

• 1 teaspoon fine sea salt

• 2 tablespoons extra virgin olive oil, plus more for the skillet

• 2 garlic cloves, finely grated

• 1 tablespoon chopped rosemary

• 2 tablespoons chopped parsley

• Flaky salt and black pepper

Method

1. Stir the warm water, yeast, and maple syrup together. Let stand 5 to 8 minutes, until lightly foamy.

2. Whisk the flours and salt in a large bowl. Add the yeast mixture and 1 tablespoon olive oil. Stir, then knead 6 to 8 minutes, adding only enough flour to keep the dough manageable.

3. Cover and let rise in a warm place for 25 to 30 minutes. Meanwhile, heat the oven to 425°F and oil a 10-inch oven-safe skillet.

4. Press the dough into the skillet. Mix the remaining oil with garlic and rosemary; brush over the surface. Dimple with your fingertips and finish with flaky salt and pepper.

5. Bake 18 to 22 minutes, until deeply golden. Scatter with parsley and rest 10 minutes before slicing.

Coach Winona’s kitchen note. Flavor first: serve warm with white bean dip, tomato stew, or good olive oil brightened with lemon. Spelt gives this bread a softly nutty character; avoid adding excess flour because spelt dough becomes firm quickly.

A gentle next step

Choose one ingredient you already have, add what is missing, and let this recipe become your own.

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Estimated calorie values are calculated from standard ingredient averages and the stated yield. Actual values vary by brand, produce size, substitutions, cooking loss, and portion size. Educational information only; it is not individualized medical or nutrition care.