Garlic Flatbread (Skillet or Oven-Baked)
Yield: 6–8 flatbreads
Prep Time: 15 minutes
Rest Time: 1 hour (for dough)
Cook Time: 2–3 minutes per flatbread
Total Time: About 1 hour 30 minutes
Ingredients
For the Dough:
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2 cups (250 g) all-purpose flour, plus more for dusting
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1 teaspoon baking powder
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1/2 teaspoon salt
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2 tablespoons plain yogurt
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3/4 cup (180 ml) warm water
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1 tablespoon olive oil
For the Garlic Butter Topping:
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3 tablespoons unsalted butter (or olive oil)
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2–3 cloves garlic, minced or finely grated
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1 tablespoon chopped fresh parsley or cilantro (optional)
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Salt to taste
Instructions
1. Prepare the Dough:
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In a mixing bowl, combine flour, baking powder, and salt.
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Stir in the yogurt, warm water, and olive oil until a rough dough forms.
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Transfer to a lightly floured surface and knead for 5–7 minutes, until soft and smooth.
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Cover with a damp towel or plastic wrap and let rest at room temperature for 1 hour.
2. Make the Garlic Butter:
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While the dough is resting, melt the butter in a small saucepan over low heat.
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Add garlic and cook gently for 1–2 minutes (do not brown).
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Stir in herbs and a pinch of salt. Set aside.
3. Roll Out the Flatbreads:
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After the dough has rested, divide it into 6–8 equal pieces.
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Roll each piece into a ball.
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On a lightly floured surface, roll each ball into a round or oval shape about 1/4 inch thick.
4. Cook the Flatbreads:
Skillet Method:
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Heat a cast iron or nonstick skillet over medium-high heat.
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Cook each flatbread for 1–2 minutes per side, until puffed and golden with light charring.
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Brush immediately with garlic butter.
Oven Method (Optional):
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Preheat oven to 230°C (450°F).
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Place flatbreads on a baking sheet and bake for 5–7 minutes, flipping once halfway.
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Brush with garlic butter as soon as they come out of the oven.
Serving Suggestions:
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Serve warm with hummus, tzatziki, curry, soups, or grilled meats.
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Can be used as a wrap or base for flatbread pizzas.
Storage:
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Store cooled flatbreads in an airtight container for up to 2 days.
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Reheat on a skillet or in the oven.
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Can be frozen for up to 1 month.
Would you like a yeast-based version, a gluten-free adaptation, or one made with whole wheat flour?
