Description
This Garlic Herb Flatbread recipe features a flavorful blend of fresh garlic and minced herbs like rosemary and thyme in a tender, chewy flatbread. Using a simple yeast dough with a mix of all-purpose and spelt flours, the flatbreads are cooked on a skillet to achieve a beautiful golden crust with a soft interior. Perfect as a side for dips, soups, or to accompany any meal, this homemade flatbread is versatile and delicious.
Ingredients
Dry Ingredients
- 1 packet active dry yeast (2 1/4 tsp)
- 3/4 tsp sea salt
- 1/2 tsp organic cane sugar
- 1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour
- 3/4 cup Bob’s Red Mill Spelt Flour (or substitute more all-purpose flour)
Wet Ingredients
- 2 cloves garlic, minced (about 1 tbsp or 6 g)
- 1 Tbsp minced herbs (rosemary and thyme)
- 1 Tbsp olive oil (plus more for coating bowl and skillet)
- 3/4 cup warm water (approximately 120 ml; adjust as needed)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the active dry yeast, minced garlic, minced herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour until well combined.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the olive oil along with two-thirds of the warm water. Stir with a wooden spoon to start forming the dough, adding more water gradually until the dough comes together.
- Knead the Dough: Transfer the dough onto a clean, well-floured surface and knead for about 2 minutes until the dough is smooth and elastic, adding flour as needed to prevent sticking.
- First Rise: Lightly oil a clean mixing bowl, place the dough seam-side down in the bowl, and coat the surface by rolling it around. Cover the bowl with a damp towel or plastic wrap and set it in a warm place to rise for 1 hour until doubled in size.
- Divide and Rest: After the dough has doubled, punch it down and cut it into 6 even pieces. Arrange the pieces on a clean surface and cover with a damp towel to rest while you prepare to cook.
- Preheat Skillet: Heat a large skillet (electric or cast iron) to medium-high heat, about 375°F (190°C), ensuring it’s well-heated before cooking the flatbreads.
- Shape Flatbreads: On a lightly floured surface, roll each piece of dough into a thin circle, approximately less than 1/8th inch thick, but not paper-thin.
- Cook Flatbreads: Lightly grease the preheated skillet, place one flatbread in the pan, and cook without moving for 2 ½ minutes. Flip and cook the other side for another 2 ½ minutes until golden and cooked through. Repeat the process, adding more oil to the skillet as needed until all flatbreads are cooked.
- Serve or Store: Enjoy the flatbreads warm immediately, or allow them to cool completely and store in a sealed container or bag for up to 3 days. They are best fresh.
Notes
- Adjust water amount as needed depending on flour absorbency and dough consistency.
- Keep the skillet at a consistent medium-high heat to achieve perfect browning without burning.
- Use a cast iron skillet for best heat retention and even cooking.
- Flatbreads can be reheated in a hot skillet or oven to refresh before serving.
- Add additional herbs or spices for flavor variations.
