Green Garlic Flatbread Recipe

Mix and activate yeast

Combine warm water (about 110°F / 43°C) with sugar in a small bowl, sprinkle instant yeast over the surface, stir gently and let sit 5–7 minutes until foamy.

Make dough

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

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). The dough should be tacky but not sticky—add up to 2 tablespoons flour if too sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough gently, divide into 4 equal pieces (about 120–140 g each). Shape each into a ball, cover and let rest 15–20 minutes to relax the gluten before shaping.

While dough rests, combine 4 tbsp extra-virgin olive oil, minced green garlic (2 tbsp), minced garlic cloves (2 tsp), 1 tsp salt and 1 tsp black pepper in a small bowl. Let sit at room temperature for 10–15 minutes to allow flavors to infuse. Keep at room temp until ready to brush.

In a medium bowl, mash softened unsalted butter (6 tbsp) with a fork until smooth. Stir in 3 tbsp finely minced green garlic, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp chopped parsley if using. Taste and adjust seasoning. Transfer to a small dish and refrigerate briefly if you want it firmer, or keep at room temperature if serving immediately.

Preheat

Place a baking stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a cast-iron skillet, preheat it over medium-high heat on the stovetop.

Shape flatbreads

On a lightly floured surface, press or roll each dough ball into a 7–8 inch oval or round about 1/8–1/4 inch thick. Keep them slightly irregular for a rustic look. Brush one side of each flatbread lightly with some of the prepared garlic oil.

Bake or pan-fry

If baking: transfer flatbreads, garlic-oil side down, onto a pizza peel dusted with semolina or flour and slide onto the preheated stone/sheet. Immediately brush the top with more garlic oil. Bake 5–7 minutes until golden brown with blistered spots. If pan-frying: heat a dry cast-iron skillet until very hot; place flatbread garlic-oil side down, brush the top with oil, cook 1–2 minutes until bubbles form and bottom is browned, flip and cook another 1–2 minutes.

Finish

Remove cooked flatbreads to a wire rack. While still warm, brush lightly with remaining garlic oil, drizzle with 1 tbsp extra-virgin olive oil, and sprinkle 1/2 tsp coarse kosher or flaky sea salt over all four breads.

Serve flatbreads warm with generous pats or spoonfuls of green garlic butter alongside for spreading. Leftover butter can be refrigerated for up to 5 days. Reheat flatbreads briefly in a hot oven or skillet to refresh before serving.