Quick Garlic Flatbread

Quick Garlic Flatbread made in 30 minutes with garlic, herbs & no oven needed! The perfect side for soups, stews & curries, pan-cooked and flavorful!

Prep Time 10

Cook Time 10

Total Time 20

Servings flatbreads

Calories 293kcal

Author Samantha Pickthall

Ingredients

Bread

1 1/2 cups all-purpose flour, scoop & leveled
1 tsp instant dried yeast
1/2 tsp salt
1/2 cup warm water, between 40ºC - 46ºC (105ºF - 115ºF)
2 teaspoons extra virgin olive oil

Topping

3-4 tablespoons extra virgin olive oil
1-2 tablespoon garlic powder
1-2 tablespoon dried Italian herbs

US Customary - Metric

Instructions

Mix the Dry Ingredients: In a large mixing bowl, add the flour. Whisk through the yeast and salt, then make a well in the centre.
Add the Liquids: Pour in the warm water and olive oil. Using a wooden spoon, gently mix until a soft dough forms. You may want to use your hands to bring it together.
Lightly Knead: Turn the dough out onto a lightly floured surface and knead gently for 15–20 seconds, just until smooth.
Rest the Dough: Form the dough into a smooth ball, cover with a clean tea towel, and allow it to rest for 10 minutes.
Prepare the Pan: Drizzle olive oil into a small cast iron skillet or fry pan, coating the base and sides lightly. Begin warming the pan over low heat.
Divide the Dough: Divide the rested dough into four equal portions. Keep unused pieces covered with the tea towel.
Roll the Flatbread: Lightly flour a rolling pin and roll one portion into a 15–20cm round, about 3–4mm thick.
Cook the First Side: Increase the pan to medium-high heat. Place the dough into the hot preheated skillet and cook for 1½–2 minutes, until air bubbles appear and the underside is lightly golden.
Flip & Finish Cooking: Carefully flip and cook for a further 30–40 seconds, until cooked through and golden.
Season While Warm: Remove from the pan and immediately brush with olive oil. Sprinkle with garlic powder and dried Italian herbs to taste. Tip: Keep cooked flatbreads warm in a low oven while finishing the rest, if desired.
Repeat & Serve: Repeat with the remaining dough portions. Serve warm on their own or alongside curry, stew, pasta, or soup.

Video

Notes

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.

Nutrition