Garlic Flatbread Recipe

Activate yeast

Place the warm water (about 100–110°F / 38–43°C) in a small bowl. Stir in the sugar and sprinkle the instant yeast on top. Let stand 5 minutes until it becomes foamy. (If using high-quality instant yeast that dissolves directly, you can skip blooming and mix directly with flour.)

Mix dough

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and slightly elastic. If dough feels too dry, add up to 1 tablespoon water; if too sticky, dust with a little flour.

Rest

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rest for 20–30 minutes at room temperature. The dough should relax and puff slightly but does not need a long rise for thin flatbread.

Prepare garlic butter

While the dough rests, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the minced garlic and warm gently for 30–45 seconds to soften the garlic and infuse the butter, taking care not to brown the garlic. Remove from heat and stir in the chopped parsley, lemon zest (if using), and coarse salt. Set aside.

Divide and roll

After resting, divide the dough into 2 equal portions for two medium flatbreads (or 4 smaller ones). On a lightly floured surface, roll each portion into a thin round or oval about 8–9 inches (20–23 cm) across. Keep any unused dough covered so it doesn’t dry out.

Preheat skillet

Place a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon olive oil, spreading it to coat the surface. Heat until shimmering but not smoking.

Cook flatbread

Carefully place one rolled flatbread into the hot skillet. Cook 1–2 minutes until bubbles form and the underside is golden brown. Flip and cook the other side 1–2 minutes until golden and cooked through. Adjust heat as needed to prevent burning. Repeat with remaining rolled dough, adding a little oil between batches if the pan becomes dry.

Brush with garlic butter

As soon as each flatbread comes off the skillet, brush the top generously with the prepared garlic butter so the heat absorbs the flavors. Sprinkle a light pinch of flaky sea salt if desired.

Serve

Stack or serve flatbreads warm. Garnish with additional chopped parsley if desired. Serve plain or with dips such as hummus, tzatziki, or as an accompaniment to soups and salads.