Garlic Flatbreads
Garlic Flatbreads are soft, chewy, and full of buttery garlic flavor—made right on the stovetop with no yeast and no oven required! These easy flatbreads come together in under an hour using pantry staples, and they're the perfect side for dips, soups, or saucy mains. Brush with garlic butter and serve warm for an instant crowd-pleaser!
Calories: 210kcal
Ingredients
For the Dough:
- 2 cups all-purpose flour plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup plain Greek yogurt or plain whole milk yogurt
- 2 tablespoons olive oil
- 2 tablespoons water plus more if needed
For the Garlic Butter:
- 3 tablespoons unsalted butter
- 2 –3 cloves garlic minced
- Pinch of salt
- 1 tablespoon chopped fresh parsley optional
Instructions
- Make the Dough: In a bowl, whisk together flour, baking powder, and salt. Add yogurt, olive oil, and water. Mix until it forms a shaggy dough. Knead for 2–3 minutes until smooth. Cover and rest for 10–15 minutes.
- Make Garlic Butter: Melt butter in a small saucepan over low heat. Stir in garlic and salt. Let it gently sizzle for 1–2 minutes until fragrant. Remove from heat and stir in parsley (if using).
- Roll Out Flatbreads: Divide dough into 6 equal pieces. On a floured surface, roll each piece into a rough 6–7-inch circle or oval.
- Cook the Flatbreads: Heat a skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side until golden with dark spots. Adjust heat as needed to prevent burning.
- Brush and Serve: Immediately brush hot flatbreads with garlic butter. Serve warm with your favorite dips or meals.
Notes
- Full-fat yogurt works best for soft, tender flatbreads.
- Dough can be made ahead and refrigerated for up to 24 hours.
- Try adding a pinch of chili flakes to the garlic butter for a spicy kick!
- These freeze beautifully—stack between parchment and freeze for up to 2 months.
- Reheat in a hot skillet to revive softness and flavor.