Skillet Garlic Herb Flatbread
You do not need a yeast starter or hours of rising time to put warm, chewy bread on the table. A quick stir-together dough and a blistered finish from the pan give you exactly what you need for a base to hold toppings or to pull apart by hand.
Watch the heat, not the clock.
The pan needs to be smoking slightly before the dough touches it; if it is not hot enough, the bread will steam rather than crisp.
- cast-iron skillet
- rolling pin
- mixing bowl
- pastry brush
What goes in.
- 2 cupsall-purpose flour
- 1 cupfull-fat Greek yogurt
- 2 tspbaking powder
- 1/2 tspsea salt
- 3 tbspunsalted butter, melted
- 3 clovesgarlic, minced into a paste
- 2 tbspfresh parsley or cilantro, finely chopped
The Cast-Iron Blister
Keep the heat at medium-high. You want the dough to form charred, dark brown spots within ninety seconds; if the color doesn't come fast, you won't get that contrast between the crisp exterior and the soft, airy interior.
The method.
Mix the dough
Whisk the flour, baking powder, and salt in a bowl. Stir in the yogurt with a fork until a shaggy ball forms. Knead it against the side of the bowl for two minutes until it becomes smooth and stops sticking to your fingers.
Roll out
Divide the dough into four equal pieces. On a floured surface, roll each piece into a rough circle about an eighth of an inch thick. Keep them thin so they cook through quickly.
Sear
Place your cast-iron skillet over medium-high heat until a drop of water dances on the surface. Lay one flatbread in the pan. Let it sit undisturbed for 90 seconds until large bubbles rise and the underside shows deep brown char spots.
Flip
Flip the bread and cook for another minute on the second side. Remove it immediately to a plate.
Finish
Whisk the melted butter, minced garlic, and herbs in a small dish. Generously brush this over the hot flatbread so the garlic softens in the residual heat.
Other turns to take.
Spiced
Add a teaspoon of toasted cumin or nigella seeds to the dry ingredients for an earthy aroma.
Cheese-Stuffed
Place a small handful of grated gruyere or mozzarella in the center of the dough disc, fold the edges over to seal, and gently roll it back out before searing.
When it doesn't go to plan.
If the dough resists rolling and keeps snapping back, let it rest for five minutes under a damp towel to relax the gluten.
Use a fine microplane to grate your garlic; this ensures it melts into the butter rather than leaving bitter, crunchy chunks.
Keep cooked flatbreads in a clean kitchen towel to hold the steam; this keeps them pliable enough to roll or fold.
The ones that keep coming up.
Can I use low-fat yogurt?
Stick to full-fat. The fat content is necessary to keep the dough tender; low-fat versions often turn out tough and dry.
How do I know the skillet is hot enough?
The pan should smell like hot iron. If you hold your hand three inches above the surface, you should feel a sharp heat radiating back at you.
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