Quick Garlic Herb Flatbread
This flatbread comes together by mixing flour and yogurt into a shaggy dough, rolling it thin, and searing it in a scorching cast-iron skillet until the surface develops charred blisters. You finish it by brushing the hot bread immediately with a mixture of melted butter, minced garlic, and fresh parsley, which blooms the aromatics against the residual heat of the dough.
Keep the skillet hot and the dough thin.
The secret is a high-heat sear that bubbles the dough quickly without drying it out. Have your butter mixture ready before you start cooking the first piece.
- cast-iron skillet
- mixing bowl
- rolling pin
- pastry brush
What goes in.
- 2 cupsall-purpose flour
- 1 cupGreek yogurt (full fat)
- 1 tspbaking powder
- 1/2 tspkosher salt
- 3 tbspunsalted butter, melted
- 2 clovesgarlic, finely minced
- 2 tbspfresh parsley, chopped
Mastering the bubble
Use medium-high heat and don't crowd the pan. Wait for the dough to show clear, blackened spots on the bottom before flipping, as this creates the signature charred texture.
The method.
Mix the dough
Whisk flour, baking powder, and salt in a bowl. Stir in the yogurt until a shaggy ball forms. Knead on a floured surface for two minutes until the dough is smooth.
Shape
Divide the dough into four equal pieces. Roll each piece out until it is about 1/8-inch thick.
Sear
Heat your dry cast-iron skillet over medium-high heat. Place a piece of dough in the pan and cook for 2 minutes, or until the bottom is marked with charred bubbles. Flip and cook for 1 minute more.
Season
Remove the bread from the skillet and immediately brush with the mixture of melted butter, minced garlic, and chopped parsley while the bread is still steaming.
When it doesn't go to plan.
If the dough is too sticky while rolling, dust your hands and the work surface with a little more flour, but do not over-flour or the bread will become stiff.
Let the skillet get smoking hot before the first flatbread hits the pan; the initial sear determines the lift of the bubbles.
Melt your butter and stir in the garlic and herbs at the very start so the flavors have a few minutes to mingle while you roll the dough.
The ones that keep coming up.
Can I use low-fat yogurt?
Full-fat Greek yogurt is essential for the structure and tenderness of this dough. Low-fat varieties contain more water, which makes the dough difficult to handle.
How do I keep them warm while I cook the rest?
Wrap the finished flatbreads in a clean kitchen towel inside a basket or bowl; the trapped steam keeps them soft and pliable.
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