I still remember the first time I made this garlic flatbread — no yeast, no waiting, and it came out pillowy in the center with crisp, golden edges. This recipe uses baking powder for instant lift, a tiny bit of sugar and warm water to hydrate the dough, and a simple garlic-parsley butter to finish. It’s ideal when you want fresh bread in under 30 minutes, whether you’re scooping up a stew, serving it with brunch, or wrapping it around a gyro. If you like quick pantry-friendly sides, it also pairs wonderfully with cold salads like easy Asian cucumber salad for a bright, balanced meal.
Why you’ll love this dish
This flatbread is fast, forgiving, and deeply flavorful without any yeast. Because it uses baking powder, you get the softness of a quick bread without proofing time — perfect for weeknights or last-minute guests. It’s budget-friendly and kid-approved, and the garlic butter finish makes every bite feel special.
“I made these for a movie night and they disappeared faster than popcorn — crisp at the edges, buttery and garlicky inside. Amazing for how simple they are.” — home cook review
Benefits at a glance:
- Ready in about 25–30 minutes from start to finish.
- No special equipment or yeast required.
- Flexible: serve as a side, base for sandwiches, or simple snack.
The cooking process explained
Quick overview: you mix the dry ingredients, add warm water and olive oil, knead briefly into a soft dough, let it rest for 10–15 minutes, shape into rounds, cook flatbreads in a hot skillet until golden on both sides, then brush with warm garlic-parsley butter. The short rest helps gluten relax so the dough rolls or stretches easily; the skillet gives you a fast, smoky sear that mimics wood-fired flatbreads.
What you’ll need
- 2 cups (about 250 g) all-purpose flour (substitute half whole wheat for nuttier flavor; add 1–2 Tbsp extra water if needed)
- 1 tsp salt (for the dough)
- 1 tsp sugar
- 1 tsp baking powder (freshly measured for best rise)
- 3/4 cup warm water (about 105–115°F / 40–46°C)
- 2 Tbsp olive oil (plus extra for the skillet if needed)
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced (about 1–1½ tsp)
- 1 Tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1/2 tsp salt (for the garlic butter)
- 1/4 tsp black pepper
Ingredient notes:
- Warm water should feel slightly warmer than body temperature — too hot can kill the activating effect of baking powder and make the dough sticky.
- Baking powder is the only leavening here; don’t substitute with baking soda unless you add an acid like yogurt or lemon.
How to prepare it
- Whisk dry ingredients: In a large bowl, combine 2 cups flour, 1 tsp salt, 1 tsp sugar, and 1 tsp baking powder.
- Add wet: Stir in 3/4 cup warm water and 2 Tbsp olive oil until a rough dough forms.
- Knead briefly: Turn onto a lightly floured surface and knead 6–8 times until smooth and cohesive. Don’t overwork — you want a soft, slightly tacky dough.
- Rest: Cover the dough with a damp towel or plastic wrap and rest 10–15 minutes to relax the gluten.
- Make garlic butter: While dough rests, mix melted butter, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Keep warm.
- Divide and shape: Divide the dough into 6–8 equal pieces (for 6 larger flatbreads or 8 smaller). Flatten each piece with your hand, then roll or stretch to about 6–8 inches in diameter. If dough springs back, let it rest 2–3 minutes.
- Preheat skillet: Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. A drop of water should sizzle and evaporate quickly.
- Cook: Place a flatbread in the dry skillet (or with a tiny brush of oil). Cook 1–2 minutes until bubbles form and underside has golden brown spots. Flip and cook another 1–2 minutes. Aim for a total of about 2–4 minutes per side depending on thickness and heat.
- Brush: Transfer cooked flatbread to a plate and brush both sides generously with warm garlic-parsley butter.
- Serve warm.
Directions to follow
- Measure ingredients accurately; baking powder needs the right balance to lift the dough.
- Keep work surface lightly floured to prevent sticking but avoid adding too much flour into the dough.
- Use a hot skillet for rapid browning — medium-high heat is key. If your bread browns too fast, lower the heat slightly.
- Stack cooked flatbreads wrapped in a clean kitchen towel to keep them soft while you finish the batch.
Best ways to enjoy it
Serve these warm and brushed with the garlic butter for maximum flavor. Pairing ideas:
- Scoop: Use as an edible spoon for stews, chilis, or shakshuka.
- Dip: Tear and dunk into hummus, tzatziki, or a roasted red pepper dip.
- Sandwich: Fold around roasted veggies, grilled chicken, or falafel for a quick wrap.
- Appetizer: Top with labneh, za’atar, or a sprinkle of feta and lemon zest.
For a smoky, sweet dipping option, try pairing the flatbreads with a simple homemade barbecue sauce from jelly for a crowd-pleasing combo.
Storage and reheating tips
- Room temperature: Keep wrapped in a towel for up to 6 hours; best eaten fresh.
- Refrigerator: Store in an airtight container or zip-top bag up to 3 days. Reheat in a skillet over medium heat for 30–60 seconds per side or in a 350°F oven for 5–8 minutes.
- Freezer: Separate with parchment and freeze up to 2 months. Thaw at room temperature or in the fridge, then reheat in a hot skillet.
- Safety note: Because this is a low-moisture wheat dough cooked to a high surface temperature, refrigeration is recommended if you won’t eat within the same day.
Pro chef tips
- Warm water temperature: Aim for 105–115°F (40–46°C). It’s warm to the touch but not hot.
- Don’t over-knead: Overworking gluten produces a tougher flatbread; a brief 6–8 kneads is enough.
- Hot skillet trick: Preheat the pan well and reduce heat if the bread chars too quickly. A cast-iron pan gives ideal color and blistering.
- Garlic freshness: Mince garlic finely and mix into warm melted butter just before using. If garlic sits too long in oil at room temperature, refrigerate it to avoid off-flavors.
- Make-ahead: You can mix dough a day ahead, store wrapped in the fridge, then bring to room temperature and divide before cooking.
Creative twists
- Cheesy garlic flatbread: Add 1/2 cup grated mozzarella or cheddar to the rolled dough, fold and seal edges, then cook as directed.
- Spiced: Add 1/2 tsp smoked paprika or a pinch of cumin to the dough for warmth.
- Herb swap: Use cilantro, dill, or oregano instead of parsley for different flavor profiles.
- Vegan option: Replace butter with equal olive oil or a vegan block butter and use extra minced garlic.
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking and add a binding agent (1/2 tsp xanthan gum) if your blend doesn’t include it; texture will be slightly different.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes total: roughly 10–15 minutes active time (mixing, shaping, cooking) and a short 10–15 minute rest for the dough.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate wrapped for up to 24 hours and bring to room temperature before dividing and cooking. Allow the dough to relax for 10 minutes if it feels tight.
Q: Is this recipe vegan or easily made dairy-free?
A: Swap the melted butter for extra virgin olive oil or a plant-based butter to make it dairy-free/vegan. The dough itself is already dairy-free.
Q: My flatbreads puff unevenly — how do I get even bubbles?
A: Don’t roll too thin; a slightly thicker center and even pressing help. Make sure the skillet is hot and don’t press the dough once it’s in the skillet — let steam create pockets naturally.
Q: Can I bake these instead of pan-cooking?
A: Yes — bake on a preheated baking stone or sheet at 450°F for about 6–8 minutes until puffed and golden. You’ll miss some of the skillet’s char, but they’ll still be tasty.
Garlic Flatbread
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can substitute half with whole wheat flour for nuttiness
- 1 tsp salt For the dough
- 1 tsp sugar
- 1 tsp baking powder Freshly measured for best rise
- 3/4 cup warm water Temperature should be 105–115°F (40–46°C)
- 2 Tbsp olive oil Plus extra for the skillet if needed
Garlic Butter Ingredients
- 1/4 cup unsalted butter Melted
- 3 cloves garlic Minced (about 1-1½ tsp)
- 1 Tbsp fresh parsley Chopped (or 1 tsp dried parsley)
- 1/2 tsp salt For the garlic butter
- 1/4 tsp black pepper
Instructions
Preparation
- In a large bowl, combine 2 cups flour, 1 tsp salt, 1 tsp sugar, and 1 tsp baking powder.
- Stir in 3/4 cup warm water and 2 Tbsp olive oil until a rough dough forms.
- Turn onto a lightly floured surface and knead 6–8 times until smooth and cohesive.
- Cover the dough with a damp towel or plastic wrap and rest for 10–15 minutes.
- While dough rests, mix melted butter, minced garlic, parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
- Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
Cooking
- Divide the dough into 6–8 equal pieces. Flatten each piece with your hand, then roll or stretch to about 6–8 inches in diameter.
- Place a flatbread in the dry skillet. Cook 1–2 minutes until bubbles form and underside has golden brown spots. Flip and cook another 1–2 minutes.
- Transfer cooked flatbread to a plate and brush both sides generously with warm garlic-parsley butter.
- Serve warm.