Soft Garlic Flatbread

Soft, fluffy, and buttery, this garlic flatbread is perfect for serving alongside soups, curries, grilled meats, or using as wraps.

Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 15–20 minutes
Total Time: About 1 hour 40 minutes
Servings: 8 flatbreads

Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 2¼ teaspoons (1 packet) instant or active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup (180 ml) warm milk (105–110°F/40–43°C)
• ¼ cup (60 ml) warm water
• ¼ cup (60 g) plain Greek yogurt or plain yogurt
• 2 tablespoons olive oil or melted butter

Garlic Butter

• 4 tablespoons unsalted butter, melted
• 3–4 cloves garlic, finely minced
• 1 tablespoon chopped fresh parsley
• ½ teaspoon garlic powder (optional, for extra flavor)
• Pinch of salt

Instructions

1. Make the Dough

1. In a large bowl, combine the warm milk, warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy (if using instant yeast, you can mix it directly with the flour).
2. Stir in the yogurt and olive oil.
3. Add the flour and salt.
4. Mix until a soft dough forms.

2. Knead

• Knead the dough for 8–10 minutes until smooth and elastic.
• If it’s sticky, add flour 1 tablespoon at a time until manageable.

3. First Rise

• Place the dough in a lightly oiled bowl.
• Cover and let rise in a warm place for 1 hour, or until doubled in size.

4. Make the Garlic Butter

Mix together:

• Melted butter
• Minced garlic
• Parsley
• Garlic powder (if using)
• Pinch of salt

5. Shape

• Punch down the dough.
• Divide into 8 equal pieces.
• Roll each into an oval or circle about ¼ inch (6 mm) thick.

6. Cook

Heat a large cast-iron skillet or nonstick pan over medium-high heat.

Cook each flatbread:

• 2–3 minutes on the first side until bubbles form.
• Flip and cook 1–2 minutes on the second side until golden brown with lightly charred spots.

Immediately brush both sides generously with the garlic butter.

Optional Add-Ins

• ½ cup shredded mozzarella mixed into the dough
• ¼ teaspoon red pepper flakes for a little heat
• 2 tablespoons grated Parmesan in the garlic butter
• Fresh rosemary or cilantro instead of parsley

Serving Suggestions

• With curries and stews
• As a side for grilled chicken, steak, or kebabs
• Filled with sandwich ingredients for wraps
• Dipped in hummus, tzatziki, or spinach-artichoke dip
• Served alongside pasta or soup

Storage

• Room Temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Freeze for up to 2 months. Separate with parchment paper before freezing.

Reheating

• Skillet: 1 minute per side over medium heat.
• Oven: Wrap in foil and heat at 350°F (175°C) for 8–10 minutes.
• Microwave: Wrap in a damp paper towel and heat for 15–20 seconds.

Nutrition (Approximate, per flatbread)

• Calories: 240
• Protein: 7 g
• Carbohydrates: 35 g
• Fat: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 290 mg

Tips for Extra-Soft Flatbread

• Use whole milk and yogurt for a richer, softer texture.
• Avoid adding too much flour—the dough should be soft and slightly tacky.
• Brush with garlic butter while the flatbreads are still hot so it soaks in.
• Keep cooked flatbreads covered with a clean kitchen towel until serving to trap steam and keep them soft.