I love how quick and fuss-free this flatbread is. There’s no yeast or rising time required—just mix, roll, and cook. The combination of garlic and butter makes it incredibly aromatic, and the optional parsley adds a touch of freshness. It’s the kind of bread I can whip up any time a meal needs a little something extra, and it never lasts long once it hits the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Warm water
Olive oil
Garlic (minced)
Butter (melted)
Fresh parsley (optional)
Salt and pepper, to taste
Directions
I start by mixing the flour, baking powder, and salt in a large bowl.
I add the warm water and olive oil, stirring until a shaggy dough forms. Then I knead the dough on a lightly floured surface for about 2–3 minutes until it’s smooth.
I divide the dough into 4 to 6 equal pieces and roll each piece out into a thin circle or oval.
In a dry skillet over medium heat, I cook each flatbread for 2–3 minutes per side, until bubbles form and the bread gets golden brown spots.
While they’re still warm, I brush each flatbread with the melted butter mixed with minced garlic, then sprinkle with salt, pepper, and chopped parsley if I’m using it.
I serve them warm and fresh—perfect with dips, stews, or just as a quick snack.
Servings and Timing
This recipe makes 4 to 6 flatbreads, depending on size. It takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes from start to finish.
Variations
I sometimes add shredded cheese to the dough for extra flavor.
For a spicier version, I mix a pinch of chili flakes into the butter.
I’ve used garlic powder in place of fresh garlic when I’m short on time.
Swapping parsley for cilantro gives it a slightly different herbaceous twist.
I occasionally brush on garlic butter before cooking the bread for a deeper flavor.
Storage/Reheating
I store leftover flatbread in a zip-top bag or airtight container for up to 2 days at room temperature. To reheat, I warm them in a dry skillet for a minute or two, or microwave briefly and brush with more butter if needed.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a few hours ahead and let it rest at room temperature. It also stores in the fridge for a day—just let it come back to room temp before rolling.
Can I freeze the flatbreads?
Absolutely. I freeze them between sheets of parchment paper and reheat in a skillet or oven until warm and soft again.
What can I serve with garlic butter flatbread?
I love pairing it with hummus, tzatziki, soups, curries, or using it as a base for quick flatbread pizzas.
Can I make this dairy-free?
Yes, just use a dairy-free butter alternative or brush with olive oil and garlic instead.
What if I don’t have fresh garlic?
I’ve used 1/2 teaspoon of garlic powder in the butter instead, and it still gives that delicious garlic flavor.
Conclusion
This Garlic and Butter Flatbread is a quick and satisfying recipe I turn to again and again. It’s soft, flavorful, and adaptable—ideal for any meal or snack craving. Whether I’m serving it alongside a hearty dish or enjoying it on its own, it’s always a delicious addition to the table.
