Easy Garlic Flatbread (No Yeast!)
This garlic flatbread features buttery layers with a tender chew and a golden, slightly crisp exterior, making it perfect for tearing and dipping.
Ingredients
For the Base
- 2 cups All-purpose flour For gluten-free, substitute with a 1:1 gluten-free baking blend.
- 1 tsp Salt
- 1 tsp Sugar Omit for a savory profile.
- 1 tsp Baking powder
- ¾ cup Warm water About 180–190 ml
- 2 Tbsp Olive oil Use light-tasting olive oil for tenderness.
For the Garlic Butter
- ¼ cup Unsalted butter, melted Substitute with vegan butter or extra olive oil for dairy-free.
- 3 cloves Garlic, minced Reduce to 2 cloves for milder flavor.
- 1 Tbsp Fresh parsley, chopped Or use 1 tsp dried parsley.
- ½ tsp Salt
- ¼ tsp Black pepper
Instructions
Combine and Knead the Dough
- In a large bowl, whisk together flour, salt, sugar, and baking powder.
- Add warm water and olive oil. Mix until a shaggy dough forms, then knead for 3–4 minutes until smooth and slightly elastic.
Rest the Dough
- Place the dough in a bowl, cover, and let it rest for 10 minutes to relax the gluten.
Prepare the Garlic Butter
- Combine melted butter, minced garlic, chopped parsley, salt, and black pepper in a bowl. Stir and set aside.
Shape the Flatbreads
- Divide the dough into 6 pieces. Roll each piece into a 6–7 inch circle or oval, about ⅛–¼ inch thick.
Cook in a Hot Skillet
- Heat a dry skillet over medium-high heat until hot. Cook each flatbread for 1–2 minutes per side until golden-brown.
Brush with Garlic Butter
- Brush each flatbread with garlic-parsley butter as they come off the skillet and keep warm.
Notes
Serve warm for best flavor. You can store cooled flatbreads in an airtight container in the fridge for up to 3 days.