Recipes » Side Dishes » Rosemary Flatbread
T. Colin Campbell Center for Nutrition Studies

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).



  • 1 cup amaranth flour
  • 1 cup tapioca flour
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp finely chopped fresh rosemary
  • ½ tsp baking powder
  • 1 cup vegan plain yogurt (I use Kite Hill brand)


  • ½ cup roughly chopped fresh rosemary


  • 1. Add the amaranth flour, tapioca flour, garlic powder, onion powder, rosemary, and baking powder to a large bowl and stir to combine. Make a well in the middle.
  • 2. Add the yogurt to the well and stir to combine until a dough forms. Divide the dough into 4 equal pieces.
  • 3. Place 1 tablespoon of the rosemary topping in a medium sauté pan over medium heat and place one of the pieces of dough on top of it. Using the back of a wet spoon, flatten the dough as much as possible into a pancake-sized flatbread.
  • 4. Cook the flatbread until you see the edges turning a light golden brown, about 7 minutes. While the flatbread is cooking in the sauté pan, sprinkle another tablespoon of the rosemary on top and then flip it over with a spatula. Cook until the middle is cooked through, about 4 or 5 minutes.
  • 5. Repeat these steps with the other three pieces of dough. While you use the remaining dough, you can transfer the finished flatbreads to an oven-safe plate and keep them in a warm oven (about 200ºF).
  • 6. Serve immediately with your favorite spread, soup, or salad.

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