Stuffed Garlic Flatbread Recipe

Proof the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

When yeast is foamy, add olive oil to the yeast mixture, then pour into the flour well. Mix with a spoon or your hands until a rough dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 Tbs additional flour as needed.

Lightly oil a clean bowl, place the dough inside, turn to coat, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 60–75 minutes.

While the dough rises, make the garlic herb filling. In a small bowl, combine softened butter, minced garlic, chopped parsley, chives (or green onion), grated Parmesan, salt, black pepper, and red pepper flakes if using. Mix until evenly combined and set aside.

Taste a small smear of the filling and adjust salt/garlic if desired. Keep at room temperature; if refrigerated, bring back to spreadable consistency before using.

After the dough has doubled, punch it down and transfer to a lightly floured surface. Divide the dough into 6 equal portions for individual flatbreads (approximately 110–120 g each). Cover the unused portions with a towel to prevent drying.

Working with one portion at a time, roll or press the dough into a 6–7 inch circle about 1/8–1/4 inch thick.

Place about 1 rounded tablespoon (or roughly 1 Tbs) of the garlic herb filling onto the center of the dough circle. Spread the filling, leaving a 1/2 inch border around the edge.

Fold the edge of the dough over the filling to partially enclose it: you can fold into a half-moon and pinch edges, or fold into a sealed pocket by bringing edges together and pinching. Alternatively, for layered stuffed flatbread, fold the circle over into a half-moon, press flat again gently to create an even flatbread with filling sealed inside.

Lightly press or roll the stuffed piece to an even thickness (about 1/8 inch) being careful not to burst seams. Repeat with remaining dough portions and filling, using remaining filling evenly across breads.

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 teaspoons of olive oil or butter to coat the pan.

Place one stuffed flatbread into the hot skillet. Cook 2–3 minutes until the bottom is golden brown and blistered. Brush the top lightly with oil or melted butter, then flip and cook the other side 1.5–3 minutes until golden and cooked through. If seams start to open, press gently with a spatula and cook until set.

Transfer cooked flatbreads to a plate and brush tops with additional olive oil or melted butter and sprinkle a pinch of coarse sea salt if desired.

Repeat cooking with remaining flatbreads, adding more oil to the skillet as needed. For crispier exterior, finish cooked flatbreads in a 375°F (190°C) oven for 4–6 minutes on a baking sheet (optional).

Serve warm. These are best the day they are made but can be reheated in a skillet or oven.