Garlic and Butter Flatbread

Garlic and Butter Flatbread

Description

This Garlic and Butter Flatbread is soft, pillowy, and bursting with flavor. The dough comes together in minutes, no yeast required, and is cooked on a skillet for a golden-brown, slightly crisp outside with a tender inside. Brushed generously with garlic-infused butter, this bread is perfect for scooping up curries, dips, soups, or enjoying on its own as a warm, fragrant snack.

Ingredients

For the Flatbread Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 3/4 cup warm water
• 2 tablespoons olive oil

For the Garlic Butter:

• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced (or grated)
• 1 tablespoon fresh parsley, finely chopped (optional)
• Pinch of salt

Instructions

1. Make the Dough
   • In a large bowl, whisk together the flour, salt, sugar, and baking powder.
   • Add warm water and olive oil. Mix until a shaggy dough forms.
   • Knead on a floured surface for 5–6 minutes until smooth.
   • Cover with a damp cloth and rest for 20 minutes.
2. Prepare Garlic Butter
   • In a small pan, melt the butter over low heat.
   • Add minced garlic and cook for 30–40 seconds until fragrant (don’t brown the garlic).
   • Stir in parsley and a pinch of salt. Set aside.
3. Shape the Flatbreads
   • Divide dough into 6 equal pieces.
   • Roll each piece into a ball, then flatten into a thin round (about 6–7 inches).
4. Cook the Flatbreads
   • Heat a non-stick skillet or cast-iron pan over medium-high heat.
   • Cook each flatbread for about 1–2 minutes on each side, until puffed and golden spots appear.
5. Brush with Garlic Butter
   • Immediately brush hot flatbreads with garlic butter.
   • Serve warm.

Notes

• Resting the dough helps gluten relax, making it easier to roll out.
• Use freshly minced garlic for the best flavor.
• You can substitute half of the flour with whole wheat for a healthier version.
• If you want extra softness, cover cooked flatbreads with a towel while making the rest.

Tips

• Roll the dough thin for crispier bread or keep it thicker for a softer texture.
• Use ghee instead of butter for a richer, nuttier taste.
• To store, wrap in foil and keep in the fridge for up to 3 days, then reheat in a skillet.

Servings

Makes 6 medium flatbreads.

Nutritional Info (per flatbread, approx.)

• Calories: 210 kcal
• Protein: 4 g
• Carbohydrates: 28 g
• Fat: 9 g
• Fiber: 1.2 g
• Sugar: 1 g
• Sodium: 320 mg

Benefits

• Quick & Easy: No yeast, no long proofing times.
• Versatile: Pairs with almost any dish, from curries to salads.
• Homemade Goodness: Fresher and healthier than store-bought naan or flatbread.
• Customizable: Change herbs, spices, or flour types to your liking.

Q&A

Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend, but texture may be slightly different.

Q: Can I bake these instead of pan-cooking?
A: Yes, bake at 220°C (425°F) for 5–6 minutes, flipping halfway for even cooking.

Q: How do I keep them warm for a party?
A: Stack and wrap in foil, then place in a low oven (90°C / 200°F) until serving.

Q: Can I freeze the dough?
A: Yes, wrap each dough ball tightly in cling film and freeze for up to 2 months. Thaw before rolling.