Garlic Flatbread Recipe

Activate yeast (if using inactive/slow environment)

In a small bowl, combine warm water (about 100–110°F / 37–43°C), sugar and instant dry yeast. Stir and let sit 5–8 minutes until foamy. (If yeast foams quickly you can proceed; if not, discard and use fresh yeast.)

In a large mixing bowl, whisk together the flour and salt.

Make a well in the center of the flour. Add the foamy yeast mixture (or the warm water if you skipped activation), and 2 tablespoons olive oil.

Mix with a wooden spoon or your hands until a rough dough forms. If the dough is very dry, add up to 1–2 tablespoons additional warm water; if too sticky, add up to 1–2 tablespoons more flour. Aim for a soft, slightly tacky but manageable dough.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

After the dough has risen, gently punch it down and divide it into 4 equal portions for individual flatbreads or keep whole for 1 large flatbread. Let the portions rest 10 minutes under a towel before shaping.

On a lightly floured surface, roll or stretch each portion into an 8–10 inch oval or round, about 1/8–1/4 inch thick. Try not to overwork; small air bubbles are fine.

While the dough rests, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Allow to cool slightly but keep liquid.

Stir the minced garlic into the warm melted butter. If you prefer a milder garlic flavor, you can sauté the garlic very briefly (30–45 seconds) in the butter to soften raw sharpness, then remove from heat.

Add the chopped parsley, optional oregano or basil, lemon zest (if using), salt and pepper. Mix thoroughly. Taste and adjust seasoning; set aside so flavors meld. Keep mixture warm but not hot.

Heat a heavy skillet (cast iron preferred) or griddle over medium-high heat until hot. Lightly brush the pan with about 1 teaspoon olive oil or brush each rolled dough lightly with oil to prevent sticking.

Place one rolled flatbread onto the hot skillet. Cook 1.5–2 minutes until bubbles form and the underside has golden brown spots. Flip and cook the second side 1–2 minutes. Adjust heat so the bread cooks through without burning; total cook time per side may vary depending on thickness and pan.

Immediately after removing the flatbread from the pan, brush the top generously with the garlic herb butter while the bread is hot so the butter absorbs. Repeat with remaining dough portions.

Optionally, sprinkle a small pinch of coarse sea salt or flaky salt over each finished flatbread for texture and extra flavor.

Serve warm. Flatbreads are best the day they are made; to reheat, warm briefly in a hot skillet or oven at 350°F (175°C) for 5–7 minutes and re-brush with a little garlic butter if desired.