Garlic Flatbread
This garlic flatbread is a quick and easy recipe that comes out pillowy in the center with crisp, golden edges. Perfect for scoopers or wraps, ready in under 30 minutes!
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.
Notes
Best served warm brushed with garlic butter. Can be stored at room temperature for up to 6 hours or refrigerated for 3 days. For freezing, separate with parchment and freeze up to 2 months.