Garlic & Sun-Dried Tomato Flatbread

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Garlic & Sun-Dried Tomato Flatbread

This simple no-yeast recipe creates soft, pliable flatbreads that are perfect for pairing with soups, salads, or your favorite dips.

Ingredients

  • Dry Base: 2 cups all-purpose flour

  • Leavening: 1 teaspoon baking powder

  • Seasoning: 1/2 teaspoon salt and 1 teaspoon dried oregano

  • Liquid: 3/4 cup warm water and 2 tablespoons olive oil

  • Aromatics: 3 cloves garlic, minced

  • Flavor Pop: 1/4 cup chopped sun-dried tomatoes (oil-packed and drained)

  • Optional Topping: 2 tablespoons grated mozzarella or Parmesan

Detailed Step-by-Step Instructions

1. Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dried oregano until evenly distributed.

2. Add the Flavorings

Stir in the minced garlic and the finely chopped sun-dried tomatoes. Make sure the tomatoes are well-drained of excess oil before adding them to ensure the dough consistency remains correct.

3. Form the Dough

Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Stir with a sturdy spoon until a shaggy dough forms.

4. Knead and Rest

Turn the dough onto a lightly floured surface. Knead it gently for about 2–3 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest for 10–15 minutes; this relaxes the gluten and makes it easier to roll out.

5. Divide and Shape

Divide the dough into 6 to 8 equal-sized balls. On a floured surface, use a rolling pin to flatten each ball into a thin circle (about 1/8 inch thick).

6. Sear the Flatbread

Heat a non-stick skillet or cast-iron pan over medium-high heat with a light brush of oil. Place one flatbread in the pan. Cook for about 1–2 minutes until bubbles form on the surface and the bottom has golden-brown spots.

7. Flip and Finish

Flip the flatbread and cook for another minute. If you are using the optional cheese, sprinkle it on top immediately after flipping so it melts while the other side finishes.

8. Keep Warm

Remove the flatbread from the pan and stack them on a plate wrapped in a clean kitchen towel. This traps the steam and keeps them soft and pliable until you are ready to serve.

Success Tips

  • Tomato Prep: Pat the sun-dried tomatoes dry with a paper towel after chopping to prevent the dough from becoming too orange or sticky.

  • Softness Secret: Don’t overcook them! If they stay in the pan too long, they will turn into crunchy crackers instead of soft flatbreads.

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