Garlic Butter Flatbread

Ready in 30 minutes, this Garlic Butter Flatbread features a pillowy soft flatbread slathered in a quick garlic butter. Perfect for busy weeknights!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings flatbreads

Calories 280kcal

Author Samantha Pickthall

Ingredients

Flatbread

2 1/4 cups (270g / 9.5 oz.) all-purpose flour, scoop & leveled
2 tsp active dry yeast, or instant dried yeast
1/2 tsp salt
3/4 cup warm water, between 105ºF - 115ºF (40ºC - 46ºC)
1 Tbsp extra virgin olive oil

Garlic Butter

60 g (half a stick) salted butter
6 cloves garlic, minced
Pinch of salt

US Customary - Metric

Instructions

Flatbread

Prepare the Dough: In a large mixing bowl, add flour, yeast and salt. Make a well in the center.
Mix Ingredients: Pour in warm water and olive oil. Using a wooden spoon, gently mix the flour into the liquid until a soft dough forms. You may want to use your hands for this step.
Knead the Dough: On a lightly floured surface, turn out dough and knead lightly until the dough is smooth all over, approximately 15-20 seconds of light kneading.
Rest the Dough: Pat the dough out into a thick oblong shape, enough to cut out 6 pieces, do not cut it yet. Allow to rest for 5 minutes on the bench while you make the garlic butter.

Garlic Butter

Make Garlic Butter: While your dough is resting, add butter and minced garlic to a small saucepan and place over low heat, stirring occasionally while the butter melts. Once melted, bring it to a simmer and simmer for about 20 seconds; do not let the garlic brown or burn. Turn off the heat and set aside.
Roll Out Dough: Divide dough into 6 pieces. Take one piece and lightly dust a rolling pin with flour. Roll out the piece of dough to a 6-inch/15 cm circle that is 5mm in thickness. Do this with the remaining dough pieces, leaving them on your bench or a large board. Do not stack them as they’ll stick to each other.
Cook Flatbread: In a small cast iron skillet or fry pan, drizzle about one teaspoon of oil on the base of the skillet. Place it over medium-high heat. Once hot, place one circle into the skillet and cook on medium heat for 1 minute and 30 seconds to 2 minutes until air bubbles begin to appear under the surface of the dough. Carefully flip over and cook for a further 1-2 minutes until lightly golden and cooked through. Do not overcook. If the skillet gets too hot and smokes, keep it on low-medium heat.
Warm Garlic Butter: While the flatbreads are cooking, place the garlic butter back on low heat to keep it warm and ready for brushing.
Apply Garlic Butter: Remove the flatbread from the skillet and whilst it’s still warm, brush it with the melted garlic butter. Tip: If needed, keep the completed flatbreads warm in a pre-heated oven while you make the remaining breads.
Repeat Cooking: Repeat this method with the remaining dough pieces.
Serve: Serve and enjoy alone or paired with curry, stew, pasta, or soup!

Notes

Store any leftover flatbread in an airtight container or wrapped in foil in the refrigerator for 2-3 days. Reheat in the oven when ready to serve for best taste.

Nutrition