Garlic Flatbread
A quick yeasted flatbread with garlic butter brushed on after baking so it never scorches.
Makes 4 flatbreads · Prep 15 min · Rise 45 min · Bake 10 min
Ingredients
Dough
- 2 1/2 cups All-purpose flour
- 1 1/8 tsp Instant yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
- 1 cup Water, warm
- 2 tbsp Olive oil
- 1 tsp Salt
Finish
- 4 tbsp Butter, melted
- 4 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp Flaky salt
Instructions
Dough
- Whisk the flour and yeast together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth.
Rise
- Cover and let rise until roughly doubled. (Tip: A shorter rise than a full pizza dough — this is meant to bake up soft and tender, not chewy and structured.)
Prep
- Heat the oven to 240°C (465°F) with a pizza stone or baking sheet inside.
Shape
- Divide into 4 pieces and roll or stretch each into a rough oval, about 1/4 inch thick.
Bake
- Bake until puffed and lightly charred in spots.
Finish
- Stir the melted butter and raw garlic together and brush generously over the hot flatbreads as soon as they come out, then scatter with parsley and flaky salt if using. (Tip: Adding the garlic now, off the heat, keeps it tasting bright and fresh rather than turning bitter the way it would if baked or cooked directly.)
Tips
- Garlic tasted bitter or acrid: It was likely cooked or baked directly rather than stirred raw into melted butter and brushed on afterward. Keep it off direct heat entirely.
- Good with a cheese finish: A scatter of grated Parmesan over the hot garlic butter melts in slightly from the residual heat without needing any further baking, adding a savoury layer without risking the garlic.