There's nothing quite like soft, warm flatbread to accompany a hot bowl of soup, and my flatbread recipe makes it a breeze to prepare this treat at home. Made with just a handful of ingredients, and infused with the mouthwatering flavor of garlic and herbs, this homemade flatbread recipe yields thick, soft, warm flatbreads, made quick and easy in a skillet!
The Perfect Cozy Accompaniment To Soup or Salad
Chances are, if you were to take a peek inside of my fridge, you'd most likely find a package or two of flatbread tucked away in there.
We love flatbread in our household, and use it often to make light and tasty wraps, to warm up and dip into soup, or even to make simple mini pizzas.
And whenever we head out to our favorite local Indian restaurant, we always indulge in the garlic naan (the flatbread eaten in Indian cuisine), which is super soft, warm, and even slightly chewy—so delicious!
That being the case, I figured it was time to come up with a flatbread recipe to have in my own repertoire, so that I can make it hot and fresh for any time the craving hits—to enjoy with soup, salad, or even as a vessel for some favorite fillings.
My flatbread recipe with garlic and herbs combines all of those qualities that I love in flatbread, such as soft, fluffy and slightly thick texture, and the flavor of garlic and herbs.
And the best part?
It's surprisingly easy and quick to prepare at home, using just a skillet!
My Flatbread Recipe with Garlic and Herbs
The beauty of flatbread is that it requires only a few ingredients to make it soft, delicious and flavorful, and an exceptionally cozy accompaniment.
The basic ingredients for my recipe are all-purpose flour, salt, baking powder to offer “rise” and puff, Greek yogurt for tenderness and flavor, olive oil for richness, a touch of water for moisture, plus garlic and a generous sprinkle of herbs (chives and parsley in this case) for lots of added flavor.
I love that this dough is easy to work with, and has a tender, pliable texture. It requires no kneading, really, just enough mixing to bring the ingredients together to form a soft dough that is then divided into six equal balls/portions before being lightly pressed out into a rustic flatbread shape.
So, there's no added time spent proofing the dough, no lengthy kneading process, and no rolling out the dough with this flatbread recipe!
It only takes about a minute and thirty seconds to cook the flatbread, per side, in a non-stick skillet—easy-peasy!
Here's a sneak peek at my flatbread recipe with garlic and herbs: (or just jump to the full recipe...)
- To get stared, I make my flatbread dough by adding my dry ingredients to a large bowl, and then my herbs.
- Next, I add in thick Greek yogurt (plain), mix the garlic with the olive oil and pour that in, followed by the water, and then combine with a wooden spoon or rubber spatula until everything comes together well to form a soft dough.
- I turn the dough out onto a work surface and cut it into 6 equal portions, then roll those into a ball. I gently press and flatten each flatbread dough ball into a roughly 6 to 7 inch flatbread, and place onto a parchment-lined baking sheet to hold.
- To cook the flatbread, I brush some olive oil on one side, and add it to a hot non-stick skillet, and cook for about 1 minute and 30 seconds on the first side (until deep golden-brown).
- Then, I brush the flatbread with more olive oil and flip to cook an additional 1 minute and 15 to 30 seconds, until golden-brown and fluffy.
- Once all the flatbreads are cooked, I brush with additional olive oil and sprinkle with a little more herbs, and enjoy!
Flatbread Recipe with Garlic and Herbs
by Ingrid Beer
This flatbread recipe yields soft, thick flatbread that's easy to prepare, infused with olive oil and lots of garlic and herb flavor!
Cuisine: Middle Eastern
Yield: 6 flatbreads
Nutrition Info: 277 calories per flatbread
Prep Time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 2 tablespoons minced chives, plus a little extra for garnish
- 1 tablespoon finely chopped parsley, plus a little extra for garnish
- 1 ¼ cup plain, full-fat Greek yogurt
- ¼ cup olive oil
- 3 cloves garlic, pressed through garlic press
- ¼ cup water
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- To a large bowl, add the flour, baking powder and salt, and whisk to combine. Add in the minced chives and parsley, and mix once more to blend.
- Next, add in the Greek yogurt. Then, mix the olive oil with the pressed garlic cloves using a fork, and pour that in, along with the water.
- Using a wooden spoon or rubber spatula, combine the ingredients until a soft, moist dough forms, and all ingredients are well incorporated. No need to knead to the dough.
- Turn the flatbread dough out onto a lightly floured work surface, and divide it into 6 equal portions, roughly 4 ½ ounces each. Roll each portion into a ball shape.
- Next, take one flatbread dough ball and begin to gently press it out into a roughly 6 to 7 inch flatbread, the more rustic the better. Place onto a parchment-lined baking sheet to hold, while you repeat the process with the rest of the flatbread.
- Once all flatbreads are made, heat a non-stick skillet over medium heat. Once hot, brush one side of one flatbread with olive oil, and place it into the skillet to cook for about 1 minute and 30 seconds, or until a deep golden-brown. Brush more olive oil over top and then flip and cook on this other side, for about 1 minute and 15 to 30 seconds, or until a deep golden-brown. Place onto a large plate or tray to hold warm.
- Once all flatbreads are cooked, brush a bit more olive oil over each (if desired), and sprinkle over a touch more parsley/chives for garnish, and serve warm or room temp.
Tips & Tidbits for my Flatbread Recipe with Garlic and Herbs:
- Plain Greek yogurt for flavor and tenderness: The addition of plain Greek yogurt creates added tenderness and flavor in the flatbread, offering a tiny bit of tang. It also enriches the dough and adds moisture. You can use regular (not Greek) plain yogurt in a pinch, though it will not be quite as thick.
- Mix the pressed garlic with the olive oil: If you mix the pressed garlic cloves with the olive oil called for in the recipe, it makes it much easier to add in and evenly distribute. Just use a fork to combine the two, then pour the garlic infused oil into the dough.
- Work the flatbread dough just enough to bring it together: Since you're not really looking to create a lot of gluten here, you can mix the dough just enough to make sure all ingredients are well combined. and so that it comes together in a soft, pliable form that you can then divide into smaller portions.
- No need for a rolling pin: Once you've portioned out the flatbread dough into 6 equal portions, you can just gently press and shape it into nice, rustic 6 to 7 inch flatbreads—no need to use a rolling pin. If the dough tends to stick, a bit of flour sprinkled over your surface will help with that.
- Non-stick skillet to cook the flatbread: When you're ready to cook the flatbread, brush some olive oil over the side you're putting down into the pan, then brush the top side with more oil before flipping to further cook. A non-stick skillet works great here, or you can use a cast iron pan if you like more char and crust.
- How to store flatbread, and re-heat it: Simply allow for all the flatbread to completely cool before placing into a large ziplock storage bag, and keeping in the fridge. The flatbread should stay fresh for several days this way. When ready to re-heat, just use your toaster oven, or even a non-stick pan, and gently toast or bake at 350° just until warmed through, about a minute or two.
Craving some cozy recipes to serve with the flatbread? Check out this Curry Lentil Soup, this classic Lentil Soup, this Chickpea Chili, this Warm Eggplant Dip with Spiced Yogurt, this Greek Salad, this Labneh, this Loaded Hummus, or this Tuna Salad!