Soft Buttery Garlic Flatbreads
There is something fundamentally satisfying about making your own bread. The scent that fills the kitchen, the magic of yeast turning flour and water into something pillowy and delicious, and the simple joy of tearing into a warm, fresh bake. And when that bread is a soft, chewy flatbread slathered in rich, aromatic garlic butter, it becomes something truly special. This garlic flatbread recipe is the one I turn to time and time again. I make this at least once a week – it’s become a family favourite, requested for everything from curry nights to impromptu weekend lunches.
What makes these homemade garlic flatbreads so wonderful is their texture. They aren’t dry or cracker-like; they are soft, pliable, and bubble up beautifully in the pan, creating a delightful chewiness. Each one is then generously brushed with a mixture of melted butter, heaps of fresh garlic, and finely chopped parsley, which seeps into every nook and cranny. The result is a buttery flatbread that’s packed with flavour, with a savoury aroma that will have everyone gathering in the kitchen before they’re even off the heat.
This is a straightforward recipe for anyone looking to dip their toes into homemade bread. It works beautifully as a side for soups and stews, a partner for rich curries, or even just as a snack on its own. If you have a family that loves bread, or you just want to add a dependable and delicious side dish to your repertoire, these garlic flatbreads always get compliments.
Recipe Overview
This recipe guides you through creating wonderfully soft, yeasted flatbreads from scratch, finished with a classic, pungent garlic and parsley butter. The dough is supple and easy to handle, and the cooking process in a hot pan is fast, yielding a stack of warm breads in minutes. I’ve tested this with various flours, and while you can use plain flour, strong bread flour gives it that extra chewiness that we absolutely love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Resting Time: 60 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8 flatbreads
- Difficulty: Easy
Why You’ll Love This Garlic Flatbreads Recipe
- Genuine Flavour: The taste is built on quality ingredients. You get the deep, savoury punch of freshly minced garlic, mellowed by rich, unsalted butter. The fresh parsley adds a clean, peppery note that cuts through the richness, while the bread itself has a lovely, subtle sweetness.
- Active Time is Under 40 Minutes: While the dough needs an hour to rise, the actual hands-on time for mixing, kneading, and cooking is very manageable, making it an ideal project for a lazy afternoon.
- A Truly Flexible Recipe: This is a brilliant base for customisation. You can mix chopped herbs like rosemary or chives into the dough, add a sprinkle of chilli flakes to the butter, or even fold in some grated cheese before cooking.
- Great for Soaking and Dipping: The soft, absorbent texture of this buttery flatbread makes it ideal for mopping up the last of a flavourful sauce, be it from a hearty Lentil Soup Recipe Hearty Comfort or a spicy curry.
- Family Tested and Approved: Everyone seems to love this recipe. My children particularly enjoy helping to roll out the dough circles and, of course, being in charge of brushing on the garlic butter at the end.
Ingredients You’ll Need
For this garlic flatbread recipe, we’re using simple, accessible ingredients. I always recommend using strong white bread flour if you can find it, as the higher protein content helps develop the gluten for a superior chewy texture. For the yeast, a reliable instant yeast like Allinson’s Easy Bake Yeast is what I keep in my pantry.
- For the Flatbread Dough:
- 500g strong white bread flour, plus extra for dusting
- 7g sachet of instant dried yeast
- 1 tsp caster sugar
- 1½ tsp fine sea salt
- 300ml lukewarm water
- 2 tbsp olive oil
- For the Garlic Butter:
- 100g unsalted butter
- 4-5 large garlic cloves, very finely minced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp sea salt flakes
Ashley’s Tip: For the most vibrant flavour, always use fresh garlic cloves that you mince yourself. The pre-chopped garlic in jars often contains preservatives that can lend a slightly acidic or bitter taste, which you definitely want to avoid here. The fresh stuff is worth the little bit of extra effort!
How to Make Garlic Flatbreads
The process is quite methodical and relaxing once you get into the rhythm of it. The key is to trust the process, especially the kneading and resting stages, as this is where the magic happens for creating that perfect soft and pillowy homemade bread.
- Activate the Yeast: In a small bowl or jug, combine the lukewarm water, caster sugar, and instant yeast. Give it a gentle stir and set it aside for 5-10 minutes. It should become frothy and bubbly on top – this tells you the yeast is active and ready to go.
- Mix the Dough: In a large mixing bowl, whisk together the 500g of strong bread flour and the fine sea salt. Make a well in the centre and pour in the activated yeast mixture and the olive oil. Use a wooden spoon or a spatula to mix everything together until a shaggy, rough dough forms.
- Knead the Dough: Tip the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough transforms from sticky and rough to smooth, soft, and elastic. To see if it’s ready, you can do the ‘windowpane test’ explained beautifully by Serious Eats. Form the kneaded dough into a ball.
- First Rise: Lightly oil the mixing bowl, place the dough ball inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 60 minutes, or until it has doubled in size.
- Prepare the Garlic Butter: While the dough is rising, melt the unsalted butter in a small saucepan over a low heat. Add the finely minced garlic and cook gently for 1-2 minutes until fragrant, but be careful not to let it brown. Remove from the heat and stir in the chopped fresh parsley and sea salt flakes. Set aside.
- Shape the Flatbreads: Once the dough has risen, gently punch it down to release the air. Tip it onto your floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to roll each ball into a circle about 15-20cm in diameter and a few millimetres thick.
- Cook the Flatbreads: Heat a large, heavy-based frying pan (a cast-iron skillet is ideal) over a medium-high heat. You don’t need any oil. Carefully lay one flatbread in the hot pan and cook for 2-3 minutes. You’ll see bubbles start to form on the surface. Flip it over and cook for another 1-2 minutes on the other side, until it’s puffed up and has lovely golden-brown spots.
- Brush and Serve: As soon as each flatbread comes out of the pan, place it on a plate and immediately brush it generously with the warm garlic butter. I find that what works best for me is keeping the butter warm on a very low heat next to the cooking pan. Repeat with the remaining dough, stacking the cooked flatbreads on top of each other to keep them warm and soft. Serve immediately.
Tips From My Kitchen
- Pan Temperature is Key: Your pan needs to be properly hot before the first flatbread goes in. If it’s too cool, the bread will cook slowly and become tough. If it’s too hot, it will burn on the outside before cooking through. A good test is to flick a tiny drop of water onto the surface; it should sizzle and evaporate almost instantly.
- The Secret to a Softer Crumb: I learned that letting the rolled-out discs of dough rest for 5 minutes on the worktop before they go into the pan makes a real difference. This short second rest allows the gluten to relax again, helping them to puff up more dramatically for an even lighter, softer texture.
- Make-Ahead Dough: You can prepare the dough up to the end of step 4, then place the covered bowl in the fridge. It will rise slowly overnight (or for up to 24 hours). Just let it come back to room temperature for 30 minutes before shaping and cooking.
- Storage and Reheating: These garlic flatbreads are best eaten fresh, but leftovers can be stored in a zip-lock bag or airtight container at room temperature for up to 2 days. To reheat, simply pop them back into a hot, dry pan for 30 seconds on each side, or warm them in a low oven.
Common Mistakes to Avoid
- Overcrowding the Pan: It’s tempting to try and cook two at once, but they need space to cook evenly and puff up. Cook one flatbread at a time to ensure each one gets the direct, high heat it needs.
- Using Cold Water: The water for activating the yeast must be lukewarm – around 40°C (105°F). If it’s too cold, the yeast won’t activate properly; if it’s too hot, it will kill the yeast. A good guide is that it should feel comfortably warm to the touch.
- Skipping the Rest Time: The one-hour rise is not just for size; it’s for flavour development. Skipping this step will result in a flat, dense bread that lacks the characteristic yeasty depth and light texture. Be patient, it’s worth it.
Delicious Variations to Try
Once you’ve mastered the basic garlic flatbread recipe, it’s so much fun to experiment. Here are a few variations that are always a hit in my house.
- Spicy Garlic Flatbreads: For those who like a bit of heat, add ½ to 1 teaspoon of dried chilli flakes to the butter along with the garlic. It adds a lovely warmth that pairs brilliantly with the garlic.
- Cheesy Garlic Flatbreads: This is an indulgent twist that everyone loves. After brushing the hot flatbread with garlic butter, immediately sprinkle over a generous handful of grated mature cheddar or mozzarella. The residual heat will make the cheese gloriously melty and gooey.
- Rosemary and Sea Salt Flatbreads: For a more herbaceous, Mediterranean feel, swap the parsley for 1 tablespoon of finely chopped fresh rosemary and use coarse sea salt in the butter. It’s a simple change that completely alters the flavour profile. I stumbled upon this combination by accident, and it’s been a hit ever since.
What to Serve With Garlic Flatbreads
These buttery flatbreads are incredibly versatile and complement so many different dishes. Here are some of my favourite pairings:
- Hearty Soups and Stews: Their soft, absorbent nature is ideal for dunking into a big bowl of soup. They work especially well with my warming Lentil Soup Recipe Hearty Comfort.
- Curries and Tagines: Use them to scoop up every last bit of flavourful sauce from a chicken tikka masala, a lamb tagine, or a vegetable korma.
- Grilled Meats and Dips: Serve them alongside barbecued meats like my Grilled Lamb Chops Recipe Tender and a selection of dips such as hummus, baba ghanoush, or a cooling, creamy Authentic Tzatziki Sauce Recipe Dip.
- Drink Pairing: A crisp, cold lager or a zesty Sauvignon Blanc cuts through the richness of the butter beautifully.
Frequently Asked Questions
Garlic Flatbreads
Ingredients
Method
- Activate the Yeast: In a small bowl or jug, combine the lukewarm water, caster sugar, and instant yeast. Give it a gentle stir and set it aside for 5-10 minutes. It should become frothy and bubbly on top – this tells you the yeast is active and ready to go.
- Mix the Dough: In a large mixing bowl, whisk together the 500g of strong bread flour and the fine sea salt. Make a well in the centre and pour in the activated yeast mixture and the olive oil. Use a wooden spoon or a spatula to mix everything together until a shaggy, rough dough forms.
- Knead the Dough: Tip the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough transforms from sticky and rough to smooth, soft, and elastic. To see if it's ready, you can do the 'windowpane test' explained beautifully by Serious Eats. Form the kneaded dough into a ball.
- First Rise: Lightly oil the mixing bowl, place the dough ball inside, and turn it over to coat it lightly in oil. Cover the bowl with a clean tea towel or cling film and leave it in a warm, draught-free place for about 60 minutes, or until it has doubled in size.
- Prepare the Garlic Butter: While the dough is rising, melt the unsalted butter in a small saucepan over a low heat. Add the finely minced garlic and cook gently for 1-2 minutes until fragrant, but be careful not to let it brown. Remove from the heat and stir in the chopped fresh parsley and sea salt flakes. Set aside.
- Shape the Flatbreads: Once the dough has risen, gently punch it down to release the air. Tip it onto your floured surface and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to roll each ball into a circle about 15-20cm in diameter and a few millimetres thick.
- Cook the Flatbreads: Heat a large, heavy-based frying pan (a cast-iron skillet is ideal) over a medium-high heat. You don’t need any oil. Carefully lay one flatbread in the hot pan and cook for 2-3 minutes. You'll see bubbles start to form on the surface. Flip it over and cook for another 1-2 minutes on the other side, until it’s puffed up and has lovely golden-brown spots.
- Brush and Serve: As soon as each flatbread comes out of the pan, place it on a plate and immediately brush it generously with the warm garlic butter. I find that what works best for me is keeping the butter warm on a very low heat next to the cooking pan. Repeat with the remaining dough, stacking the cooked flatbreads on top of each other to keep them warm and soft. Serve immediately.
Notes
I really hope you give this garlic flatbread recipe a try. There’s a special kind of pride that comes with serving up a stack of your own warm, homemade bread, and the aroma alone is worth the effort. They bring a little bit of homemade magic to any meal. If you do make them, I’d love to hear how they turned out for you. Please leave a comment below and let me know!
Happy cooking,
Ashley
