- 1 packet Active dry yeast2 ¼ tsp
- 2 cloves Garlicminced, about 1 tbsp or 6 g
- 1 tbsp Herbsrosemary and thyme, minced
- ¾ tsp Sea salt
- ½ tsp Cane sugar
- 1 ¼ cups Unbleached flourall-purpose
- ¾ cup Spelt flouror sub more all-purpose
- 1 tbsp Olive oilplus 1 tsp for coating bowl
- ¾ cup Water110 °F
Garlic Herb Flatbread
I can’t get enough of this Garlic Herb Flatbread recipe! Do I love it because it’s simple? Or because it’s done in one bowl without a mixer? Or because it’s perfect for soaking up and mopping up all that gorgeously rich curries and dips? All of the above! Warm, pillowy soft, garlic- and herb-infused, these flatbreads are mouthwateringly delicious. You’ll find it hard to stop at one.
Start by mixing your flour, yeast, garlic, herbs, sugar, and salt in a large bowl. Make a well in the center, then pour in the oil and about ½ a cup of warm water. Stir with a wooden spoon, adding another splash of water if the dough looks too dry. Turn it out onto a floured surface and knead until smooth and elastic. This will take about 2 minutes. Roll the dough into a ball and place it in an oiled bowl. Cover the bowl with plastic wrap and let the dough sit until doubled in size. Divide the dough into 6 even pieces. Using a rolling pin, flatten each portion of dough into a disk. Cook the flatbreads, one at a time, in a hot cast iron skillet until bubbly and golden. Put a half dozen of these freshly baked flatbreads under a clean dish towel to keep them warm, and serve alongside your favorite Indian-inspired dishes, dips, and grilled meats.
To make the Garlic Herb Flatbread, you will need the following ingredients:
Steps to make Garlic Herb Flatbread
1 | Combine dry ingredients | 1 |
In a large mixing bowl, mix together 1 packet active dry yeast, 2 minced garlic cloves, 1 tablespoon minced herbs, ¾ teaspoon sea salt, ½ teaspoon organic cane sugar, 1 ¼ cups all-purpose flour, and ¾ cup spelt flour. | ||
2 | Make dough | 2 |
Make a well in the dry ingredients and add 1 tablespoon olive oil and ½ cup warm water to start. Stir with a wooden spoon, adding more water as needed to form a dough. | ||
3 | Knead | 2 |
Once the dough starts to combine, transfer it to a well-floured surface and knead until smooth and elastic, about 2 minutes. Add more flour as needed to prevent sticking. | ||
4 | Transfer to oiled bowl | 1 |
Wipe out the mixing bowl and add 1 teaspoon olive oil. Add the dough and roll it around to coat, then cover with plastic wrap. | ||
5 | Let rise | 1h |
Set the dough in a warm place to rise for about 1 hour or until doubled in size. | ||
6 | Divide dough | 17 |
Once doubled in size, divide the dough into 6 even pieces and roll each piece into a ball. Arrange the balls on a lightly floured surface and loosely cover them with a damp towel. Let rest for 15 minutes. | ||
7 | Heat cast iron skillet | 2 |
Heat a large cast iron skillet to medium-high heat. Lightly grease the preheated skillet with olive oil. | ||
8 | Roll out | 1 |
One at a time, on a lightly floured surface, roll each dough ball into an oval, about 7 inches long and slightly less than ⅛-inch thick. | ||
9 | Cook | 27 |
When the skillet is hot, add a piece of the rolled-out dough to the hot skillet and cook for 2 ½ minutes or until the top starts to bubble and the bottom turns lightly golden. Flip and cook for another 2 minutes on the other side. Remove from the skillet and wrap in a clean dish towel. Repeat, adding more oil to coat the surface, if needed. | ||
10 | Serve | |
Enjoy immediately! To store, let cool completely and place in a resealable plastic bag or container for up to 3 days. Reheat before serving. | ||
Recipe Reviews
I made your flatbread for dinner tonight and it turned out perfect. Thanks for sharing the recipe!
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