GARLIC AND BUTTER FLATBREAD

Garlic and Butter Flatbread

This soft, pillowy flatbread is brushed with fragrant garlic butter and baked until golden—perfect for tearing and sharing, dipping into hummus or curries, or serving alongside your favorite meals.

Ingredients

For the Flatbread:

· 3 cups all-purpose flour (plus extra for dusting)
· 1 tsp instant yeast (or active dry yeast)
· 1 tsp sugar
· 1 tsp salt
· 1 cup warm water (about 110°F/43°C)
· 2 tbsp olive oil (plus extra for bowl)
· ¼ cup plain yogurt or Greek yogurt (optional, for extra softness)

For the Garlic Butter Topping:

· 4 tbsp unsalted butter
· 4 cloves garlic, finely minced
· 2 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
· ¼ tsp salt (or to taste)
· Optional: pinch of red pepper flakes, grated Parmesan, or dried oregano

Instructions

1. Activate Yeast (if using active dry):
   If using active dry yeast, mix it with warm water and sugar. Let sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
2. Make the Dough:
   In a large bowl, whisk together flour, instant yeast (if using), sugar, and salt. Make a well in the center and add warm water, olive oil, and yogurt (if using). Mix until a shaggy dough forms.
3. Knead:
   Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
4. First Rise:
   Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Prepare Garlic Butter:
   While dough rises, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1–2 minutes until fragrant (do not brown). Stir in parsley and salt. Remove from heat.
6. Shape Flatbreads:
   Punch down risen dough and divide into 6–8 equal pieces. Roll each into a smooth ball. On a floured surface, roll each ball into an oval or round shape, about ¼ inch thick. Place on a parchment-lined baking sheet.
7. Second Rise (Optional):
   Cover shaped flatbreads with a towel and let rest for 15–20 minutes while preheating oven to 475°F (245°C).
8. Bake:
   Bake flatbreads for 5–7 minutes, or until lightly puffed and just starting to color. Remove from oven.
9. Add Garlic Butter:
   Brush each flatbread generously with garlic butter. Return to oven for another 2–3 minutes until golden and cooked through.
10. Finish and Serve:
    Brush with any remaining garlic butter. Sprinkle with optional Parmesan or red pepper flakes. Serve warm.

Cooking Variations:

· Stovetop: Cook rolled dough in a hot, lightly oiled skillet for 1–2 minutes per side until puffed and charred in spots, then brush with garlic butter.
· Grill: Grill over medium-high heat for 1–2 minutes per side, then brush with garlic butter.

Serving Suggestions:

· Serve with hummus, tzatziki, or baba ganoush
· Use as a wrap for kebabs or grilled vegetables
· Tear and dip into curry, stew, or soup
· Top with cheese and herbs for a quick flatbread pizza

Tips:

· For extra flavor, add ½ tsp garlic powder to the dough.
· Leftovers can be reheated in a skillet or toaster oven.
· Dough can be made ahead and refrigerated overnight; let come to room temperature before shaping.

Yield: 6–8 flatbreads
Prep time: 20 minutes + rising
Cook time: 8–10 minutes

Enjoy this simple, aromatic flatbread fresh from the oven—it’s impossible to resist!