Garlic and Butter Flatbread

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Garlic and Butter Flatbread

Yields: 6 Flatbreads | Prep time: 15 mins | Cook time: 10 mins

 

Description

This recipe uses a simple yogurt-based dough, which provides a slight tang and a much softer texture than water-only recipes. By searing them on a high-heat skillet, you get those characteristic “leopard spots” and a slight smoky char that contrasts beautifully with the rich, herb-infused garlic butter.

 

Ingredients

For the Dough:

 

2 cups All-purpose flour (plus extra for dusting)

 

1 cup Plain Greek yogurt (full fat is best)

 

1 tsp Baking powder

 

½ tsp Salt

 

1 tbsp Olive oil

 

For the Garlic Butter Brush:

 

3 tbsp Unsalted butter, melted

 

2 cloves Garlic, finely minced (or pressed)

 

1 tbsp Fresh parsley or cilantro, chopped

 

A pinch of sea salt

 

Instructions

Mix the Dough: In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and olive oil. Stir with a wooden spoon until a shaggy dough forms.

 

Knead: Turn the dough onto a lightly floured surface. Knead for about 3–5 minutes until the dough is smooth and elastic. If it’s too sticky, add a tablespoon of flour at a time.

 

Rest: Let the dough rest covered with a clean kitchen towel for 15 minutes. This relaxes the gluten so the bread doesn’t “snap back” when you roll it.

 

Divide & Roll: Divide the dough into 6 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into circles or ovals about $1/8$ inch thick.

 

Cook: Heat a heavy cast-iron skillet or non-stick pan over medium-high heat (no oil needed in the pan). Place one flatbread in the hot pan. Cook for 1–2 minutes until bubbles form on top and the bottom has charred spots. Flip and cook for another 1–2 minutes.

 

Brush: While the bread is hot, mix your melted butter, garlic, and herbs. Brush the mixture generously over one side of the flatbread immediately after removing it from the pan.

Tips for Success

  • The “Hiss” Test: Your pan must be hot. If the bread doesn’t sizzle or bubble within 30 seconds, turn up the heat.

  • Keep ‘Em Soft: As you finish each flatbread, stack them on a plate and cover them with a clean towel. The steam keeps them pliable and prevents them from turning into crackers.

  • Yogurt Substitute: If you don’t have yogurt, you can use sour cream or 3/4 cup warm water with a splash of lemon juice (though the texture will be slightly less pillowy).

Nutritional Info (Per Serving)

Calories Total Fat Carbohydrates Protein Sodium
210 kcal 8g 28g 6g 240mg

Benefits

  • Probiotic-Adjacent: While the heat kills active cultures, using yogurt adds protein and calcium compared to standard flour-and-water wraps.

  • No Yeast Required: Great for beginners or when you’re in a hurry; no need to wait hours for proofing.

  • Versatile: High in complex carbohydrates for energy, making it a great pre-workout snack or side dish.

Q&A

Q: Can I make the dough ahead of time?

A: Yes! You can refrigerate the dough for up to 24 hours. Just let it come to room temperature before rolling it out, otherwise, it will be too stiff.

Q: Can I make this vegan?

A: Absolutely. Swap the Greek yogurt for a thick vegan unsweetened yogurt (like almond or soy-based) and use olive oil or vegan butter for the topping.

Q: Why isn’t my flatbread bubbling?

A: Usually, this means the pan isn’t hot enough or your baking powder is expired. Make sure your skillet is preheated for at least 3 minutes before starting.

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