Garlic Flatbread

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:

• 2 cups (250 g) all-purpose flour, plus more for dusting

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons plain yogurt

• 3/4 cup (180 ml) warm water

• 1 tablespoon olive oil

For the Garlic Butter Topping:

• 3 tablespoons unsalted butter (or olive oil)

• 2–3 cloves garlic, minced or finely grated

• 1 tablespoon chopped fresh parsley or cilantro (optional)

• Salt to taste

Instructions

1. Prepare the Dough:

1. In a mixing bowl, combine flour, baking powder, and salt.

2. Stir in the yogurt, warm water, and olive oil until a rough dough forms.

3. Transfer to a lightly floured surface and knead for 5–7 minutes, until soft and smooth.

4. Cover with a damp towel or plastic wrap and let rest at room temperature for 1 hour.

2. Make the Garlic Butter:

• While the dough is resting, melt the butter in a small saucepan over low heat.

• Add garlic and cook gently for 1–2 minutes (do not brown).

• Stir in herbs and a pinch of salt. Set aside.

3. Roll Out the Flatbreads:

1. After the dough has rested, divide it into 6–8 equal pieces.

2. Roll each piece into a ball.

3. 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:

1. Heat a cast iron or nonstick skillet over medium-high heat.

2. Cook each flatbread for 1–2 minutes per side, until puffed and golden with light charring.

3. Brush immediately with garlic butter.

Oven Method (Optional):

• Preheat oven to 230°C (450°F).

• Place flatbreads on a baking sheet and bake for 5–7 minutes, flipping once halfway.

• Brush with garlic butter as soon as they come out of the oven.

Serving Suggestions:

• Serve warm with hummus, tzatziki, curry, soups, or grilled meats.

• Can be used as a wrap or base for flatbread pizzas.

Storage:

• Store cooled flatbreads in an airtight container for up to 2 days.

• Reheat on a skillet or in the oven.

• 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?