Garlic and Butter Flatbread Recipe

Yields: 6 flatbreads
Prep Time: 20 minutes
Rising Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Recipe Intensity: Easy

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Ingredients

For the Flatbread Dough:

• 2 cups (250g) All-Purpose Flour, plus more for dusting

• 1/2 cup (120g) plain whole-milk yogurt

• 1/2 cup (120ml) warm water (around 110°F/43°C)

• 2 tablespoons (30ml) olive oil

• 1 teaspoon baking powder

• 1/2 teaspoon salt

For the Garlic Butter Baste:

• 4 tablespoons (1/2 stick or 56g) unsalted butter

• 3-4 large garlic cloves, finely minced or pressed

• 2 tablespoons fresh parsley, finely chopped

• A generous pinch of salt

For Garnish (Optional):

• Flaky sea salt (like Maldon)

• Freshly chopped chives or cilantro

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Equipment You’ll Need

• Large mixing bowl

• Whisk

• Kitchen towel or plastic wrap

• Rolling pin

• Cast-iron skillet or heavy-bottomed griddle

• Small saucepan

• Pastry brush

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Step-by-Step Instructions

Step 1: Create the Dough

In your large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed. In a separate jug or bowl, combine the warm water, yogurt, and olive oil. Whisk until the yogurt is mostly smooth—a few small lumps are okay.

Make a well in the center of your dry ingredients and pour in the wet mixture. Using a fork or your hands, mix until a shaggy dough forms. It will be sticky at this stage.

Step 2: Knead to Perfection

Lightly flour a clean work surface. Turn the shaggy dough out onto it and begin to knead. The key here is not to add too much extra flour, as this can make the bread tough. Knead for about 4-5 minutes. You’re looking for the dough to become smooth, soft, and slightly elastic. If it’s sticking excessively to your hands, a light dusting of flour is fine, but use a light touch.

Step 3: The First Rest

Shape the dough into a smooth ball. Lightly oil the same mixing bowl you used (no need to wash it), place the dough ball back in, and turn it over to coat it lightly in oil. Cover the bowl with a damp kitchen towel or plastic wrap. Let it rest in a warm, draft-free place for 30 minutes. This rest period is crucial as it allows the gluten to relax, making the dough much easier to roll out, and gives the baking powder a chance to start working, leading to a lighter texture.

Step 4: Prepare the Garlic Butter

While the dough is resting, melt the butter in your small saucepan over low heat. Add the minced garlic and cook for just 1-2 minutes, until the garlic is fragrant but not browned. Browning the garlic will make it bitter. Remove from the heat and stir in the chopped parsley and a pinch of salt. Set this fragrant butter aside.

Step 5: Divide and Shape

After 30 minutes, your dough should look slightly puffed. Punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 6 equal-sized pieces. Roll each piece into a smooth ball. Cover the balls with your towel to prevent them from drying out.

Step 6: Roll Out the Flatbreads

Working with one ball at a time, use a rolling pin to roll each piece into a rough circle or oval, about 1/8-inch thick. Don’t worry about making them perfectly round—rustic is beautiful! If the dough springs back, let it rest for another minute before continuing.

Step 7: Cook to Blistered Perfection

Heat your cast-iron skillet or griddle over medium-high heat. You want it nice and hot. There’s no need to add oil.

Place one rolled-out flatbread onto the hot, dry skillet. Cook for 60-90 seconds, or until you see large bubbles forming on the surface and the bottom has golden-brown spots.

Flip the flatbread and cook for another 60 seconds on the second side, until it also has lovely brown spots and the bread is puffed in places. Some flatbreads will puff up like a balloon—this is a great sign! It means you’ve got a steamy, soft interior.

Step 8: Baste and Serve

As soon as you take a flatbread off the skillet, use your pastry brush to generously slather the top side with the prepared garlic butter. The heat from the bread will help it soak in all that incredible flavor.

Place the finished flatbreads in a stack on a plate and cover with a towel to keep them warm and soft while you cook the remaining ones. Repeat the rolling, cooking, and buttering process with the remaining dough balls.

Step 9: Final Garnish and Enjoy

Just before serving, you can give the whole stack one last brush of any remaining garlic butter and a sprinkle of flaky sea salt and fresh herbs. Serve immediately while they are warm, soft, and irresistibly aromatic.

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Nutrition Information (Per one flatbread)

• Calories: 245 kcal

• Carbohydrates: 33g

• Protein: 5g

• Fat: 10g

• (Saturated Fat: 5g)

• Cholesterol: 20mg

• Sodium: 280mg

• Fiber: 1g

• Sugar: 1g

Please note: Nutritional information is an estimate and can vary based on the specific brands of ingredients used.

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Chef’s Notes & Variations

• Herb Variations: Feel free to swap the parsley for other soft herbs like cilantro, dill, or chives.

• Spice it Up: Add a pinch of red pepper flakes to the garlic butter for a gentle heat.

• Cheesy Flatbread: After the first flip, sprinkle the cooking flatbread with a handful of shredded mozzarella or crumbled feta cheese. Let it melt as the second side cooks.

• No Yogurt? You can substitute with an equal amount of buttermilk, or in a pinch, use 1/2 cup more warm water mixed with 1 teaspoon of lemon juice or vinegar.

• Storing & Reheating: These are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet over medium heat for 30-60 seconds per side to revive their softness and warmth.