Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Skill Level: Beginner | Intensity: Low effort, Active time is minimal | Yield: 4 flatbreads
There are few things in the kitchen more instantly rewarding than homemade bread. This Garlic Butter Flatbread recipe is your ticket to soft, pillowy, and fragrant bread that comes together in under 40 minutes. No yeast, no lengthy rises—just straightforward ingredients transformed into something warm, buttery, and deeply satisfying. Perfect for scooping up dips, wrapping around grilled meats, or simply enjoying on its own, this flatbread is a versatile staple you’ll make again and again.
Ingredients
For the Flatbread Dough:
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2 cups (250g) all-purpose flour, plus extra for dusting
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1 cup (240ml) plain full-fat yogurt
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2 tsp baking powder
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1 tsp fine sea salt
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1 tbsp olive oil
For the Garlic Butter Baste:
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4 tbsp (60g) unsalted butter
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4 large garlic cloves, finely minced
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2 tbsp fresh parsley, finely chopped
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½ tsp flaky sea salt (for finishing)
Instructions
1. Make the Dough
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the yogurt and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 3-4 minutes, until the dough is smooth and no longer sticky. Add a light dusting of flour if needed. Divide the dough into 4 equal pieces and shape each into a smooth ball. Cover with a damp kitchen towel and let rest for 10 minutes.
2. Prepare the Garlic Butter
While the dough rests, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1-2 minutes, just until the garlic becomes fragrant. Do not let it brown. Remove from heat and stir in the chopped parsley. Set aside.
3. Roll and Cook the Flatbreads
Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. On a floured surface, roll one ball of dough into a thin circle or oval, about ⅛-inch thick. Lightly flour the rolling pin and surface as needed to prevent sticking.
Place the rolled dough into the hot, dry skillet. Cook for 1-2 minutes, until the bottom develops golden-brown spots and the top begins to puff slightly. Flip and cook for another 1-2 minutes on the second side. Transfer the cooked flatbread to a plate and repeat with the remaining dough balls.
4. Baste and Serve
As each flatbread comes off the skillet, immediately brush the top generously with the prepared garlic butter and sprinkle with a pinch of flaky sea salt. For extra flavor, you can brush both sides.
Stack the flatbreads on a plate or serve warm immediately. They are best enjoyed fresh but can be kept warm wrapped in a clean kitchen towel.
Notes & Tips
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Yogurt Tip: The moisture in yogurt can vary. If your dough feels too wet, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water or milk.
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No Yogurt? You can substitute with an equal amount of buttermilk.
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Garlic Control: For a stronger garlic flavor, add the garlic to the butter off the heat and let it steep. For a milder taste, strain the garlic out after infusing.
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Herb Variations: Try adding chives, dill, or a teaspoon of dried oregano to the butter baste.
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Storage: Store cooled flatbreads in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet or toaster to revive.
Nutrition Information (Per Flatbread)
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Calories: 345 kcal
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Carbohydrates: 42g
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Protein: 8g
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Fat: 16g
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Saturated Fat: 8g
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Cholesterol: 33mg
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Sodium: 850mg
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Fiber: 1g
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Sugar: 3g
Nutritional information is an estimate based on the listed ingredients and may vary depending on specific brands and measurements used.