Effortless Garlic Herb Flatbread (Print Version)
# Ingredients:
→ Dough Basics
01 -
2 cups plain flour
02 -
1½ tsp salt
03 -
1 tbsp parsley, finely chopped, with some extra for topping
04 -
2 tbsp fresh chives, minced, plus more for sprinkling
05 -
1 tbsp baking powder
06 -
¼ cup olive oil, and a bit more for frying
07 -
1¼ cups full-fat Greek yogurt, plain
08 -
3 garlic cloves, crushed
09 -
¼ cup water
# Instructions:
01 -
Make things easier by prepping ahead. Chop the herbs, crush the garlic, and measure what you’ll need before starting.
02 -
In a big enough bowl, mix the flour, salt, and baking powder. Toss in the parsley and minced chives so everything’s evenly spread out.
03 -
Throw the yogurt into your bowl of dry stuff. Stir the garlic with olive oil in a small dish, then pour that mix, along with water, into the big bowl.
04 -
Using a wooden spoon or spatula, stir everything gently until it’s soft and sticky. It doesn’t need to be super smooth – it’s meant to stay a little rough and easygoing.
05 -
Sprinkle some flour onto your counter, then tip the dough out. Divide it into 6 parts (roughly 4½ ounces each if you want precision). Roll each piece into a ball using your hands.
06 -
Flatten one dough ball with your fingertips into a circle between 6 and 7 inches wide. No need for perfection – a rustic look works! Place the shaped piece onto a parchment-lined tray. Repeat for the rest of the dough.
07 -
Warm up a non-stick pan over medium heat. Lightly coat one side of a flatbread with olive oil, then lay it (oiled side down) in the pan. Cook for 1½ minutes till it’s a lovely golden shade. Oil the top while it’s in the pan, flip it, and let the other side cook for another 1½ minutes. Put cooked bread on a plate and keep covered while you finish the batch.
08 -
After all flatbreads are ready, give them a final swipe of oil if you like. Add some chopped herbs for a pop of color. Serve warm or cool – they pair great with dips, soups, or as a base for wraps and pizzas!
# Notes:
01 -
For the best flavor and texture, eat these the day you make them. But, if needed, store in a container and keep at room temperature for up to 2 days.
02 -
To warm them back up, toss in a dry skillet for a few moments or wrap in foil and set in a 300°F oven for 5 minutes.
03 -
Switch up the herbs for variety – rosemary, dill, or thyme are great choices too!
04 -
Want something cheesy? Add 1/4 cup parmesan to your dough mix.