Easy Garlic Flatbread (Soft and Pliable)
This easy garlic flatbread is out of this world. Soft, pillowy and super pliable it's the perfect accompaniment to pastas, stews and curries. Generously slathered with garlic butter it is simply heaven.
Servings 8 flatbreads
Calories 122kcal
Ingredients
- 150 g plain (all-purpose) or strong bread flour
- 50 g plain wholemeal or strong wholemeal flour see notes
- 1 teaspoon quick/instant/easy yeast
- 2 tablespoon olive oil I like extra virgin olive oil for extra flavour
- ½ teaspoon fine salt
- 125 ml lukewarm water you might not need it all, see notes
- garlic butter to brush over cooked flatbreads use your favourite garlic butter
- chopped fresh parsley as garnish optional
Instructions
- In a large bowl mix together flour(s), yeast and salt.150 g plain (all-purpose) or strong bread flour, 50 g plain wholemeal or strong wholemeal flour, 1 teaspoon quick/instant/easy yeast, ½ teaspoon fine salt
- Add olive oil and some of the water and start incorporating it into the flour with your hand.Dough will slowly start coming together. Make sure to add water gradually as and when needed, you might not need all of it. You want the dough to come together with all the flour incorporated without being too sticky or too dry. Initially it's going to be a shaggy ball of dough.2 tablespoon olive oil, 125 ml lukewarm water
- Sprinkle little bit of flour onto work surface and start kneading your dough with a palm of your hand. As you do, your dough will become more and more elastic, smooth and really nice to handle, not sticky at all.Give your dough a little check with a finger and if after gently pushing it into the dough it springs back, you've done enough kneading.
- Pop the dough in a lightly oiled bowl, cover and put somewhere warm for about half an hour. It doesn't have to double in size but it will be visibly puffier.***Top Tip*** If you have more time you can leave it proving for longer.
- Divide the dough into 8 equal size balls. Roll out each of the balls into a circle roughly 15cm/6inch in diameter.
- Heat up a non-stick pan or a skillet until hot and gently add one flatbread at a time. Cook for about 1-2 minutes or until bubbles form on the surface (sometimes they can be really small). Flip the flatbread over and cook for another ½ -1 min max.Transfer to a plate and repeat with all the other flatbreads.
- Brush flatbreads with melted garlic butter once still hot, sprinkle over some chopped parsley and serve.garlic butter to brush over cooked flatbreads, chopped fresh parsley as garnish
Notes
Nutritional information is per 1 flatbread based on 8 flatbread and doesn't include garlic butter. It's approximate and should be treated as a rough guideline only.
For more tips and information regarding ingredients see 🛒 Ingredients to make Easy Garlic Flatbread and 💭 Pro tips.
You don't have to add any wholemeal flour to your flatbreads. If you want them all white simply use 200g/7oz of white flour and leave wholemeal flour out completely.
Make sure your water is warm to touch and that you add it gradually and as needed cause different flours will need different amount of water.
Best enjoyed fresh but can be stored and reheated if desired for up to 2 days. Freezer friendly.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 186mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.4mg