Quick Garlic and Herb Flatbread Recipe

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.

Course Appetizer, Side Dish

Prep Time 10

Cook Time 10

Resting Time 10

Servings flatbreads

Calories 272kcal

Author Samantha Pickthall

Ingredients

Bread

1 1/4 cups plain 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 extra if needed
1 tablespoon garlic powder extra if needed
1 tablespoon dried Italian herbs extra if needed

US Customary - Metric

Instructions

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!

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