Soft Garlic Herb Flatbread Recipe

Preparation: 25 minutes Rising time: 60–90 minutes Cooking time: 20–25 minutes Yield: 12 flatbreads

Ingredients

For the dough

• 500 g all-purpose flour (approximately 4 cups)
• 250 ml warm milk (1 cup)
• 7 g instant yeast (2¼ teaspoons)
• 15 g sugar (1 tablespoon)
• 8 g salt (1¼ teaspoons)
• 60 g plain yogurt (¼ cup)
• 30 ml oil (2 tablespoons)

For the garlic herb butter

• 60 g butter (4 tablespoons)
• 4 garlic cloves, finely minced
• 20 g fresh parsley or coriander, finely chopped
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper
• Salt to taste

Optional cheese filling

• 200 g shredded mozzarella or cheddar
• ½ teaspoon chili flakes

Instructions

1. Activate the yeast: Mix warm milk, sugar, and yeast in a bowl. Leave for 5–10 minutes if using active dry yeast. Instant yeast can be mixed directly with the flour.

2. Make the dough: Add flour, salt, yogurt, and oil. Mix until a soft dough forms.

3. Knead: Knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky.

4. Let it rise: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for 60–90 minutes, until doubled in size.

5. Divide: Gently deflate the dough and divide into 12 equal balls. Cover and rest for 10 minutes.

6. Shape the flatbreads: Roll each ball into a circle approximately 12–15 cm wide. For cheese-filled breads, place a little cheese in the center, seal the edges tightly, and gently flatten again.

7. Cook: Heat a heavy skillet or tawa over medium heat. Cook each flatbread for 2–3 minutes per side until puffed and golden brown. Adjust the heat to prevent burning.

8. Prepare the garlic butter: Melt the butter gently. Mix in the minced garlic, parsley or coriander, oregano, black pepper, and salt.

9. Brush and serve: Brush the garlic herb butter generously over each hot flatbread. Stack under a clean kitchen towel for 5 minutes to keep them soft.

Nutrition information

Approximate per flatbread, without optional cheese.

• Calories: 245–270 kcal
• Carbohydrates: 34–38 g
• Protein: 5–7 g
• Fat: 8–11 g
• Fiber: 1–2 g
• Sugar: 2–3 g

Recipe tips

• Use lukewarm milk, not hot milk, to protect the yeast.
• Avoid adding too much flour; a soft dough gives softer bread.
• Seal cheese-filled breads thoroughly to prevent leakage.
• Apply garlic butter after cooking to prevent the garlic from burning.
• Keep cooked flatbreads covered to retain moisture.

Storage

• Room temperature: Up to 1 day, covered, in a cool environment.
• Refrigerator: 3–4 days in an airtight container.
• Freezer: Up to 2 months for best quality.
• Reheating: Warm in a covered skillet over low heat for 1–2 minutes per side.

Quick recipe Q&A

Can I use whole-wheat flour? Yes. Replace up to half the flour and add a little extra milk if needed.

Can I make the dough without yeast? Yes. Use 2 teaspoons baking powder, but expect a less fluffy texture.

Why are my flatbreads hard? The dough may be too dry, or the breads may have been overcooked.

Can I bake them? Yes. Bake at 220°C for approximately 6–10 minutes, checking frequently.

Which cheese is best? Low-moisture mozzarella or a mozzarella-cheddar blend melts well.

Can I prepare the dough ahead? Yes. Refrigerate covered overnight and let it warm slightly before shaping.