Roasted Garlic Flatbread

This pillowy soft Roasted Garlic Flatbread is brushed with a roasted garlic and olive oil topping. Perfect for pairing with curries, stews, soups, and more!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Resting Time 5

Total Time 30

Servings flatbreads

Calories 243kcal

Author Samantha Pickthall

Ingredients

Roasted Garlic

1 whole head of garlic
1 tsp extra virgin olive oil, to drizzle over the whole garlic before roasting
2 Tbsp extra virgin olive oil, to be used to warm the roasted garlic cloves after roasting

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 40ºC - 46ºC (105ºF - 115ºF)
1 Tbsp extra virgin olive oil

US Customary - Metric

Instructions

Roasted Garlic

Prepare the Garlic: Before starting the dough, preheat your oven to 400°F (200°C). Take a whole head of garlic and cut off the top to expose the cloves, removing only the papery outer layers. Drizzle with olive oil and wrap it in aluminum foil.
Roast the Garlic: Place the wrapped garlic in the preheated oven and roast for about 40 minutes, or until the cloves are soft and golden.
Cool the Garlic: Remove the roasted garlic from the oven and carefully open the foil to allow it to cool. Once cool enough to handle without burning yourself, squeeze the softened garlic cloves out of their skins and place them in a small bowl.

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.
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.
Prepare Garlic Oil Mixture: In a small saucepan, combine 2 tablespoons of olive oil with the squeezed-out roasted garlic. Gently warm the mixture over low heat, stirring occasionally to prevent the soft garlic from sticking to the base. Keep it on low heat as you cook the bread; if it starts to bubble, turn off the heat.
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.
Apply Garlic Oil Mixture: Remove the flatbread from the skillet and while it’s still warm, brush it with the warm roasted garlic oil mixture. Tip: 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