Here is a recipe for 10-Minute Awesome Fantastic Garlic Flatbreads that are soft, chewy, and loaded with garlic butter flavor. Since we don’t have time to proof yeast, we will use a combination of baking powder and Greek yogurt (or self-rising flour) to get that perfect texture instantly.
Awesome Fantastic Garlic Flatbreads (10-Mins)
This recipe makes 4 flatbreads. You can double it easily.
Ingredients
For the Dough:
· 1 cup (125g) All-purpose flour (or self-rising flour*)
· 1 teaspoon Baking powder (omit if using self-rising flour)
· 1/2 teaspoon Salt
· 3/4 cup (170g) Plain Greek yogurt (or regular plain yogurt; full fat works best)
For the Garlic Butter:
· 3 tablespoons Salted butter
· 3 cloves Garlic (finely minced or crushed)
· 1 tablespoon fresh Parsley (finely chopped, or 1 tsp dried parsley)
· (Optional) Pinch of chili flakes or grated Parmesan to finish
Instructions
- Make the Dough (2 minutes)
· In a bowl, whisk together the flour, baking powder, and salt.
· Add the yogurt. Mix with a fork until it forms a shaggy dough. It will look dry at first, but keep mixing.
· Turn it out onto a floured surface and knead gently for about 1 minute until smooth. Do not over-knead; just bring it together.
- Shape the Flatbreads (3 minutes)
· Divide the dough into 4 equal balls.
· On a lightly floured surface, roll each ball into a circle or oval about 1/8-inch thick (they should be thin—they will puff up).
- Cook the Flatbreads (4 minutes)
· Heat a large skillet or cast-iron pan over medium-high to high heat. Do not add oil yet.
· Place one flatbread in the dry pan. Cook for 60-90 seconds, until large bubbles form on the surface and the bottom has dark spots.
· Flip and cook the other side for 60-90 seconds until cooked through.
· Remove from pan and wrap in a clean kitchen towel to keep soft while you cook the remaining flatbreads.
- Garlic Butter (1 minute)
· While the first flatbread cooks, melt the butter in a small skillet or in the microwave.
· Stir in the minced garlic and parsley. If using the microwave, heat for another 20 seconds to infuse the garlic.
· Brush the hot flatbreads immediately with the garlic butter as soon as they come off the pan.
Tips for “Awesome Fantastic” results:
· High Heat: Don’t be afraid to get the pan hot. This creates the charred spots and steam puff.
· Yogurt is key: The lactic acid in the yogurt reacts with the baking powder to give you that elasticity usually reserved for yeast breads.
· Keep them covered: Stack them under a towel or foil after cooking to trap steam and keep them bendable.
Serve them immediately with soup, curry, or just on their own!