I can’t wait to share my Garlic Flatbread Recipe, a quick, pantry-friendly flatbread that pairs with pasta, marinara, or stands alone as a snack.

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So I found a way to turn simple minced garlic and softened unsalted butter into something dangerously addictive. I kept telling myself this was just a quick snack, but this Garlic Flatbread Recipe keeps stealing the show at dinner, it’s crazy.

There’s this crisp, golden edge and a buttery, garlicky pull that makes you want more, like immediately. I love how this Easy Flatbread feels fancy without trying too hard, and sometimes I eat it plain just to see what happens.

If you like bold, simple flavors and a little bit of surprise, give this one a try.

Ingredients

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All-purpose flour: Main carbohydrate, adds structure, low fiber, not very nutritious by itself.
Olive oil: Heart healthy fats, adds richness, boosts flavor, moderate calories, good for salads.
Unsalted butter: Adds buttery goodness, mostly saturated fat, high calories, makes bread tender.
Garlic: Pungent, gives savory kick, has antioxidants, small protein, may aid immunity.
Parsley: Fresh herb, low calorie, adds brightness, contains vitamins A and C, little fiber.
Parmesan cheese: Salty umami boost, adds protein and calcium, watch sodium, use sparingly.
Baking powder: Leavening agent, makes flatbread puff, no nutrition, used in tiny amounts.
Kosher salt: Enhances flavor, no calories, essential sodium, don’t overdo it.

Ingredient Quantities

2 cups all-purpose flour, plus extra for dusting

2 teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons olive oil

3/4 cup warm water, more as needed

1/2 stick (4 tablespoons) unsalted butter, softened

3 large garlic cloves, minced (about 1 1/2 to 2 tbsp)

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese, optional

Pinch red pepper flakes, optional

How to Make this

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1. In a big bowl mix 2 cups all purpose flour, 2 teaspoons baking powder and 1 teaspoon kosher salt until combined.

2. Stir in 2 tablespoons olive oil and about 3/4 cup warm water until a shaggy dough forms; if it feels too dry add more water 1 tablespoon at a time.

3. Turn the dough out onto a lightly floured surface and knead about 4 to 6 minutes until smooth and slightly springy, dont overwork it.

4. Put the dough back in the bowl, cover with a clean towel or plastic wrap and let rest for about 15 minutes so it relaxes.

5. Divide the dough into 6 equal pieces for larger flatbreads or 8 for smaller ones, roll each into a tight ball and keep them covered so they dont dry out.

6. While the dough rests heat 1/2 stick (4 tablespoons) unsalted butter in a small saucepan over low heat, add 3 large minced garlic cloves and warm for about 30 to 60 seconds until fragrant but not browned, then remove from heat and stir in 2 tablespoons chopped fresh parsley, 2 tablespoons grated Parmesan if using and a pinch of red pepper flakes if you want a little heat.

7. Heat a heavy skillet or cast iron pan over medium high heat until hot, brush a little olive oil on the pan or directly on each rolled out flatbread to keep them from sticking.

8. On a floured surface roll each ball into a roughly 6 to 8 inch circle, then cook in the hot skillet 1 to 2 minutes on the first side until bubbles form and golden spots appear, flip and cook another 1 to 2 minutes until cooked through; adjust the heat so they dont burn.

9. As soon as a flatbread is out of the pan brush both sides generously with the garlic butter mixture and stack them, covering with a towel to stay warm; sprinkle extra Parmesan on top if you like.

10. Serve warm with pasta, marinara, or as a snack, and store leftovers in a zip bag then reheat in a hot skillet or oven.

Equipment Needed

1. large mixing bowl for the dough, big enough to stir and let it rest
2. measuring cups and measuring spoons (2 cups, 3/4 cup, tsp/tbsp)
3. wooden spoon or silicone spatula to mix the shaggy dough
4. rolling pin and a lightly floured work surface to roll out each flatbread
5. heavy skillet or cast iron pan for cooking, gets hot and holds heat well
6. small saucepan to melt butter and warm the garlic mixture
7. pastry brush to paint on garlic butter (or a spoon if you dont have one)
8. chef’s knife and cutting board for minceing garlic and chopping parsley
9. clean kitchen towel or plastic wrap to cover the dough and keep the breads warm

FAQ

Q: How do I keep the flatbread soft and pillowy? A: Don't overwork the dough and don't add too much extra flour when rolling. Let the dough rest 10 minutes after mixing so the gluten relaxes. Cook on a hot skillet about 1 to 2 minutes per side until it puffs and gets light brown spots, then brush with the garlic butter right away and wrap in a clean towel to steam for a minute or two.

Q: Can I use yeast instead of baking powder? A: Yes. Omit the baking powder and use 1 teaspoon instant yeast or one packet 2 1/4 teaspoons active dry yeast, proofed in warm water. Let the dough rise about 45 to 60 minutes or until doubled, then shape and cook the same way. Texture will be slightly chewier and more bread like.

Q: What's the best way to cook these if I don't have a skillet? A: You can bake them. Preheat oven to 450 F and use a pizza stone or a hot baking sheet. Bake 4 to 7 minutes until puffed and golden. For extra char, finish under the broiler for 30 to 60 seconds but watch it closely so it doesn't burn.

Q: How long will they keep and how should I reheat them? A: At room temp in an airtight bag they're fine for up to 2 days, in the fridge up to 5 days, or freeze for 1 to 2 months. Reheat in a hot skillet with a little butter or oil for about 30 to 60 seconds per side, or wrap in foil and warm in a 350 F oven for 8 to 10 minutes. Microwave works but makes them a bit chewy.

Q: Can I skip the butter or Parmesan, or use substitutes? A: Totally. Use olive oil instead of butter for brushing, or swap in vegan butter and nutritional yeast for a dairy free version. Parmesan and red pepper flakes are optional add ins; they just boost flavor but the bread is great plain with garlic butter too.

Q: My flatbreads turned out dense or tough, what went wrong? A: Most likely you overworked the dough, used too much flour, or the water was wrong temp. Measure flour by spooning into the cup then level it, add water slowly so dough is soft but not sticky, and don't knead obsessively. Also check your baking powder is fresh; old leavening gives flat, dense results.

Easy Garlic And Butter Flatbread Recipe Substitutions and Variations

2 cups all-purpose flour: Swap for 2 cups self-rising flour and omit the baking powder and salt in the recipe, it makes the dough quicker but a bit softer. Or use a 1:1 gluten-free flour blend (with xanthan gum) to make it gluten free.
2 tablespoons olive oil: Use 2 tablespoons melted butter or avocado oil instead, butter gives richer flavor while avocado oil stays neutral.
1/2 stick unsalted butter: Use 1/2 stick salted butter (then cut any extra salt), or sub in 4 tablespoons vegan butter or ghee for a different flavor profile.
2 tablespoons grated Parmesan cheese: Swap for 2 tablespoons nutritional yeast for a dairy free “cheesy” hit, or use finely grated Pecorino Romano if you want a sharper tang.

Pro Tips

1) Let the dough rest longer if it feels tight. 15 minutes is the minimum, but 30 will make it way easier to roll and it wont snap back. Dont skimp on the resting time, your kneading can be light after that.

2) Be stingy with extra flour while rolling. Too much flour makes the flatbreads dry and tough. Dust the surface and your roller lightly, and use a bench scraper to lift and turn the dough instead of piling on flour.

3) Garlic butter: cook the garlic very briefly off high heat, or warm in the butter just until fragrant, dont let it brown or it turns bitter. Stir parsley and parmesan in after you take it off the heat so the herbs stay bright and the cheese doesnt clump.

4) Cast iron trick: get the skillet smoking hot then lower to medium high when you start cooking so you get quick puff and golden spots without burning. Right after each flatbread comes off, brush both sides with the garlic butter and stack under a towel to keep them soft and steamy.