Garlic Flatbreads
The best things in life are often the simplest - and these garlic flatbreads are proof of that.
Four ingredients, no yeast, no proving, no waiting around. Just mix, roll, cook and eat. They're soft and fluffy in the middle and the melted butter brushed over at the end is the finishing touch that makes them completely irresistible.
We made these alongside our moussaka and Greek salad for a proper Greek feast night and they went down an absolute storm. Perfect for scooping, dipping and mopping up every last bit of sauce. Once you make these you'll wonder why you ever bought flatbreads from a packet.
Why You'll Love This Recipe
- Ready in 15 minutes
Mix the dough, roll it out, cook it in a dry pan. No yeast, no proving, no waiting. Genuinely the fastest homemade bread you'll ever make.
- Just four ingredients
Self-raising flour, Greek yoghurt, salt and garlic granules. The kind of recipe you can make from store cupboard staples without a trip to the shops.
- Those charred spots
A hot dry pan gives you those gorgeous dark spots that make homemade flatbreads look and taste genuinely special. Better than anything from a packet.
- Incredibly versatile
Serve alongside moussaka, curry, soup or salad - or just eat them warm with extra butter. They go with absolutely everything and disappear just as fast.
- The butter finish
Brushing with melted butter the moment they come off the pan is the step that takes these from good to brilliant. Do it while they're still hot so it soaks right in.
4 Servings 15 Minutes
Ingredients
- Butter - 2 tbsp
- Greek Yoghurt - 150 grams
- Garlic Granules - 1 tsp
- Salt - 1 tsp
- Self-Raising Flour - 150 grams
Method
- Make the dough: Combine the self-raising flour, Greek yoghurt, salt and garlic granules in a bowl and mix until a soft dough forms. Don't worry if the dough is slightly sticky at this point. Turn out onto a well floured surface and divide into 4 equal pieces.
- Roll out: On a floured surface, roll each piece into a thin round or oval shape - roughly 3-4mm thick. Don't worry about making them perfectly round - rustic shapes look great.
- Cook in a dry pan: Heat a dry frying pan over a medium to high heat. Cook each flatbread for a couple of minutes on each side until golden with dark charred spots and the bread starts to puff up slightly. Cook in batches.
- Butter and serve: Remove from the pan and immediately brush generously with 2 tbsp butter, melted while still hot. Serve straight away or cover with foil to keep them warm until you are ready to eat.
Hints and Tips
- Don't overwork the dough
Mix until just combined - the dough will be soft and slightly sticky and that's exactly right. Overworking it makes the flatbreads tough rather than soft and fluffy.
- Get the pan really hot
This is the most important tip. A hot dry pan is what gives you those charred spots and the slight puff. Test it with a drop of water - it should sizzle and evaporate immediately before the flatbread goes in.
- Keep them thin
Roll to about 3-4mm thickness. Too thick and they won't cook through before the outside chars. Don't worry about making them perfectly round - rustic shapes look great.
- Butter immediately
Brush with melted butter the moment they come off the pan while still hot. This is the step that makes all the difference - the butter soaks in beautifully rather than just sitting on top.
- Keep them warm
Wrap cooked flatbreads in a clean tea towel while you cook the rest - it keeps them soft and warm for up to 20 minutes.
- Add fresh herbs
Stir a handful of finely chopped fresh parsley into the melted butter before brushing for an extra herby finish. Really lovely alongside the moussaka.