Garlic and Butter Flatbread Recipe

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: 8 medium-sized flatbreads
Difficulty: Easy – Ideal for beginners. No yeast, no complicated techniques.

Ingredients

For the Flatbread Dough:

2 cups (250g) all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon fine sea salt
¾ cup (180g) plain, full-fat Greek yogurt
2 tablespoons (30ml) neutral oil (like vegetable or avocado), plus more for the bowl
2-3 tablespoons water, as needed

For the Garlic-Herb Butter:

½ cup (1 stick / 113g) unsalted butter
4-5 large garlic cloves, finely minced or pressed
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives or dill, chopped (optional)
½ teaspoon flaky sea salt, for finishing

Equipment:

Large mixing bowl
Rolling pin
Large skillet or cast-iron pan
Small saucepan
Pastry brush

Instructions

Step 1: Make the Dough

In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and 2 tablespoons of oil. Use a fork or your hands to combine until a shaggy dough forms. If the dough feels too dry and isn’t coming together, add water one tablespoon at a time. The dough should be soft and slightly tacky, but not sticky.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic.
Lightly oil the mixing bowl, place the dough ball back in, and cover with a damp kitchen towel. Let it rest while you prepare the garlic butter. Resting time: 10 minutes.

Step 2: Prepare the Garlic-Herb Butter

While the dough rests, melt the butter in a small saucepan over low heat.
Add the minced garlic and cook for just 1-2 minutes, until fragrant but not browned. Browning the garlic will make it bitter.
Remove from heat and stir in the chopped parsley and other herbs, if using. Set aside.

Step 3: Shape & Cook the Flatbreads

Divide the rested dough into 8 equal-sized balls.
On a floured surface, roll each ball into a circle or oval, about ⅛-inch thick. Don’t worry about perfect shapes—rustic is charming!
Heat a large, dry skillet or cast-iron pan over medium-high heat. Once hot, place one rolled-out flatbread in the pan.
Cook for 60-90 seconds until you see large bubbles forming on the surface and the bottom has deep golden-brown spots.
Flip and cook for another 60 seconds on the second side. The bread should be cooked through with characteristic charred spots.
Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining dough balls.

Step 4: Finish and Serve

While the flatbreads are still warm, generously brush the top of each one with the prepared garlic-herb butter.
Sprinkle immediately with a pinch of flaky sea salt.
Serve immediately while hot and soft. These are best enjoyed the day they are made.

Chef’s Notes & Variations

Yogurt Substitute: No Greek yogurt? Use an equal amount of plain, full-fat regular yogurt, strained for 10 minutes in a cheesecloth.
Herb Variations: Add ½ teaspoon of dried oregano or thyme to the garlic butter for a Mediterranean twist. A pinch of red pepper flakes adds a subtle heat.
Cheese Lover’s Version: Sprinkle shredded mozzarella or crumbled feta on the flatbread immediately after the first flip, letting it melt as the second side cooks.
Make Ahead: The dough can be made, portioned into balls, and stored in an airtight container in the fridge for up to 2 days. Let come to room temperature for 15 minutes before rolling.
Reheating: To revive leftovers, warm in a dry skillet over medium heat for 30 seconds per side or in a 350°F (175°C) oven for 5 minutes.

Nutrition Information (Per Flatbread, approximate)

Calories: 265 kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g (Saturated Fat: 8g)
Cholesterol: 31mg
Sodium: 380mg
Fiber: 1g
Sugar: 1g