Easy Homemade Garlic Flatbread
There is nothing quite like the smell of warm, buttery garlic bread baking in the kitchen. This quick, no-yeast Garlic Flatbread gives you all the comfort of fresh bakery bread in a fraction of the time. Soft on the inside, lightly charred on the outside, and brushed with rich garlic herb butter, it pairs wonderfully with soups, curries, or your favorite dips.
Cooking Time and Serving Information
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
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Servings: 6 flatbreads
Ingredients
For the Flatbread Dough:
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All-Purpose Flour: 2 cups (260g) plus extra for dusting
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Baking Powder: 1.5 teaspoons
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Salt: 1 teaspoon
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Plain Greek Yogurt: 3/4 cup (regular or dairy-free alternative works well)
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Warm Water: 1/4 to 1/3 cup (as needed to bring the dough together)
For the Garlic Butter Topping:
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Unsalted Butter: 3 tablespoons, melted (or olive oil for a vegan option)
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Fresh Garlic: 2 cloves, minced finely
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Fresh Parsley: 1 tablespoon, finely chopped
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A pinch of salt
Step-by-Step Instructions
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Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
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Add the Yogurt: Add the Greek yogurt and a splash of warm water to the center. Stir with a spatula until a shaggy dough begins to form.
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Knead the Dough: Turn the dough out onto a lightly floured surface. Knead gently for 2 to 3 minutes until it becomes smooth and pliable. If it feels too sticky, dust with a tiny bit more flour. Let it rest for 10 minutes.
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Portion and Roll: Divide the dough into 6 equal pieces. Roll each piece into a ball, then use a rolling pin to roll it out into an oval or circle roughly 1/8-inch thick.
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Prepare the Garlic Butter: While the dough rests, mix the melted butter, minced garlic, chopped parsley, and a pinch of salt together in a small bowl.
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Cook on the Skillet: Heat a cast-iron skillet or non-stick pan over medium-high heat. Lightly brush the pan with oil. Place one flatbread onto the hot skillet and cook for 1 to 2 minutes until large bubbles form on top and the bottom has golden-brown spots.
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Flip and Brush: Flip the flatbread and cook for another minute. Immediately brush the top generously with your garlic herb butter while it is still on the pan or right as you transfer it to a plate. Repeat with the remaining dough pieces.
Helpful Notes
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Yogurt Quality: Use full-fat plain Greek yogurt for the best texture. Regular thin yogurt has too much liquid and will require extra flour.
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Keep Them Warm: As you cook multiple flatbreads, stack them on a plate and cover them with a clean kitchen towel to trap the steam and keep them soft and flexible.
Frequently Asked Questions
Can I make this without dairy?
Yes! You can substitute the Greek yogurt with a thick plant-based yogurt alternative and use olive oil or vegan butter for the garlic topping.
How do I store leftover flatbreads?
Store cooled flatbreads in an airtight container or foil wrap at room temperature for up to 2 days, or freeze them for up to a month. Reheat them briefly in a hot skillet before serving.
Do I need to let the dough rise?
No rising time is needed because this recipe uses baking powder instead of yeast, making it ideal for a last-minute side dish.
Nutritional Information (Per Serving)
| Nutrient Element | Amount Per Serving |
| Calories | 165 kcal |
| Protein | 4 g |
| Carbohydrates | 23 g |
| Total Fats | 6 g |
| Saturated Fat | 3 g |
| Dietary Fiber | 1 g |
| Sodium | 210 mg |
Health Disclaimer
Enjoy this recipe as part of a balanced diet. If you have specific dietary restrictions, food allergies (such as gluten or dairy sensitivities), or individual health targets, please modify the ingredients accordingly or consult a professional healthcare provider.