This Quick Garlic & Herb Flatbread is made in 30 minutes with an easy one bowl method. Seasoned with garlic and dried Italian herbs, serve this flatbread with curries, stews, soups, and more.
Under 10-ingredients, smothered in extra virgin olive oil, garlic, and Italian herbs, scrumptious! This simple flatbread recipe can be whipped up whilst your dinner is cooking away on the stove, it’s that quick! With only 10 minutes of resting time, you won’t need any other flatbread recipe again.
Having a great flatbread recipe is a must when you’re making hearty dishes for dinner. I think you’ll love this flatbread served alongside a Creamy Vegetable Casserole or this homemade Minestrone Soup.
🍞 Why You Will Love This Recipe
- 5 Ingredients makes this an easy and quick flatbread recipe that you can whip up before dinner.
- Instant dried yeast doesn’t need to be activated in warm water before adding it to the recipe. Just mix in with the dry ingredients, simple!
- Garlic powder is a convenient way to enjoy garlic instead of taking extra steps to use fresh garlic. Be sure to use a quality garlic powder.
📋 Ingredient Notes
Instant Dried Yeast: is used as it can be added directly into dry ingredients. Unlike active dried yeast which needs rehydrating beforehand.
Warm Water: Using warm water activates the yeast. The temperature should be between 40ºC - 46ºC (105ºF - 115ºF).
Garlic Powder: I like to use garlic powder as a quick and convenient option for fresh garlic. If you would like to use fresh garlic, I suggest mincing 2-3 cloves of fresh garlic, sprinkling it over your already pan-fried flatbread at the same time as you brush over the olive oil and dried herbs. Then heat up the grill/broil (heat source coming from above not below) and place your flatbreads under for 20-30 seconds until lightly golden and the minced garlic is heated through. Alternatively, place in a warm oven until garlic has cooked through.
🥣 Step By Step Instructions
(1) In a large mixing bowl, add flour and whisk through yeast and salt.
(2) Pour in warm water and olive oil. Gently mix the flour into the liquid until it forms a soft dough.
(3) On a lightly floured surface, turn out dough and knead lightly until it’s is smooth all over. Form into a smooth ball and cover with a clean tea towel. Allow to rest for 10 minutes.
(4) Divide dough into four quarters.
(5) Roll out one piece of to a 15cm - 20cm rounds thats 3mm-4mm in thickness.
(6) Place one round into the cast iron pan and cook for 1 minute - 1 minutes 30 seconds, until air bubbles begin to appear under the dough. Carefully flip over and cook for a further 30-40 seconds until golden and cooked through.
(7) Remove from pan and whilst still warm, brush over a layer of olive oil. Sprinkle with garlic powder and dried herbs.
(8) Serve and enjoy!
🍛 Serving Suggestions
Homemade curry or stew such as this Chickpea & Black Bean Spinach Spiced Stew. It’s a great dish to serve with this garlic flatbread, slopping all of that spicy delicious sauce up!
Savory pie and casseroles such as this hearty Vegetarian Shepherds Pie is the perfect companion for this flatbread. It’s warming, satisfying, and especially enjoyable during the colder months.
Pasta/spaghetti is served with bread all the time so why not make a batch of this flatbread for your next pasta night? I love it paired with this Quick Creamy Tomato Pasta.
Soups that you serve as your main dish need bread, right? Try it out paired with this homemade Vegetable Soup.
- The warm water needs to be between the temperatures of 40ºC - 46ºC (105ºF - 115ºF) to successfully activate the yeast.
- Keep the other dough pieces covered with the tea towel as you’re rolling out one round. This will prevent the other dough pieces from drying out before you roll them.
- Keep a watchful eye on your bread in the pan and once bubbles appear under the surface, flip it over to prevent burning and continue to cook it on the other side.
- If you’re making the bread a few hours ahead of time you can cook and add the toppings then warm them back up in a moderate oven before serving.
- Store leftover flatbread in an airtight container or wrapped in foil, refrigerated, for 2-3 days. Warm back up in the oven to serve.
Yes! I recommend using a quality gluten free plain all purpose flour blend. Ideally one with added xanthan gum or guar gum, that will help add structure to the bread.
You sure can. The dough and finished bread will be denser than if you were to use the regular flour. If the dough needs more warm water when you’re forming it, add a little at a time until it comes together in a soft dough.
If you would like to use fresh garlic, I suggest mincing 2-3 cloves of fresh garlic, sprinkling it over your already pan fried flatbread at the same time as you brush over the olive oil and dried herbs. Then heat up the grill/broil (heat source coming from above not below) and place your flatbreads under for 20-30 seconds until lightly golden and the minced garlic is heated through. Alternatively, place in a warm oven until garlic has cooked through.
Sure thing! You can add different toppings in addition to the garlic and herbs or replace them. Get creative with other dried spices such as curry powder, ground cumin, or paprika. Use other dried or fresh herbs such as oregano, basil, or parsley. You can also add various cooked vegetables or meat to top your bread such as this tasty Grilled Zucchini & Whipped Feta Flat Bread.
🍽 Related Recipes
Quick Garlic and Herb FlatBread Recipe
- 1 ¼ cups plain all purpose flour scoop & leveled
- 1 teaspoon instant dried yeast
- ½ teaspoon salt
- ½ cup warm water between 40ºC - 46ºC (105ºF - 115ºF)
- 2 teaspoons extra virgin olive oil
- 3-4 tablespoons extra virgin olive oil extra if needed
- 1 tablespoon garlic powder extra if needed
- 1 tablespoon dried Italian herbs extra if needed
- In a large mixing bowl, add flour. Whisk through yeast and salt. Make a well in the middle.
- Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid. Mixing until a soft dough forms. You may want to use your hands for this step!
- On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approx. 15-20 seconds of light kneading.
- Form dough into a smooth ball on floured surface and cover with a clean tea towel. Allow to rest for 10 minutes.
- In a small cast iron skillet or fry pan, drizzle enough olive oil to create a light coating on the base and sides of the pan. Begin to warm pan over a low heat whilst you roll your dough out.
- Divide dough into four quarters.
- Take one quarter and cover the remaining with the tea towel.
- Lightly dust a rolling pin with flour. Roll out the piece of dough to a 15cm-20cm round that is 3mm-4mm in thickness.
- Increase heat of pan to medium-high. Once hot, place dough round into pan and cook for 1 minute and 30 seconds - 2 minutes until air bubbles begin to appear under the surface of the dough.
- Carefully flip over and cook for a further 30-40 seconds until nicely golden and cooked through.
- Remove from pan and whilst still warm, brush over a layer of olive oil. Sprinkle with garlic powder and dried herbs to desired amount. Set aside. NOTE: Keep the completed flatbreads warm in a pre-heated oven while you make the remaining breads if desired.
- Repeat this method with the three remaining dough pieces.
- Serve and enjoy alone or paired with curry, stew, pasta, or soup!