Cheesy Garlic Flatbread Recipe

Activate yeast and mix dry ingredients

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Meanwhile whisk together flour and salt in a separate bowl.

Make dough

Add yogurt and 1 tablespoon olive oil to the yeast mixture. Gradually add flour and salt mixture, stirring with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook on medium speed 4–5 minutes. If dough is sticky, sprinkle up to 2 tablespoons additional flour; it should be soft and slightly tacky.

First rise

Lightly oil the mixing bowl with 1 teaspoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place 45–60 minutes until roughly doubled in size.

Divide and rest

Punch down the dough and divide into 4 equal pieces (for medium flatbreads) or 6 pieces for smaller ones. Shape each piece into a ball, cover, and let rest 10 minutes to relax the gluten before rolling.

Prepare garlic butter

While dough rests, melt the unsalted butter in a small saucepan over low heat or in a microwave in short bursts. Add minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in chopped parsley, lemon zest (if using), and 1/4 teaspoon salt. Set aside to keep warm.

Preheat oven and prepare surface

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat the baking sheet and use a well-heated oven.

Roll out flatbreads

Working with one dough ball at a time on a lightly floured surface, roll or press each ball into an oval or round about 1/8–1/4 inch (3–6 mm) thick. Brush lightly with remaining 1 tablespoon olive oil on the top surface to help browning and prevent sogginess.

Apply garlic butter and cheeses

Using a pastry brush or spoon, spread a thin even layer of the prepared garlic butter over each rolled flatbread. Sprinkle shredded mozzarella evenly over the surface, then scatter grated Parmesan. If using red pepper flakes, sprinkle lightly for a touch of heat.

Bake

Transfer one or two prepared flatbreads to a pizza peel or a piece of parchment and slide onto the preheated stone or baking sheet. Bake 6–9 minutes until cheese is melted, bubbly, and edges are golden brown. Thinner flatbreads will take less time; watch closely to avoid burning. Repeat with remaining flatbreads.

Finish

After removing from the oven, brush the exposed edges lightly with the reserved garlic butter (if any) or a little extra olive oil for shine and flavor. Sprinkle any remaining chopped parsley over the top. Let rest 2–3 minutes, then slice and serve warm.