Description
This garlic butter flatbread comes together in minutes—no yeast, no waiting, no fuss! It’s soft, fluffy, and brushed with a golden layer of melted garlic butter that makes every bite irresistible. Perfect alongside soups, curries, pasta, or even used as a quick pizza base. Once you try this skillet flatbread, you’ll never go back to store-bought again.
Ingredients
2 cups all-purpose flour: Spoon and level for accuracy; too much flour makes it dense.
2 tsp baking powder: Acts as the leavening agent to make the bread rise without yeast.
½ tsp salt: Balances flavor and enhances the buttery garlic topping.
¾ cup plain Greek yogurt: Adds tenderness and tang; can substitute with regular plain yogurt.
¼ cup milk (plus more as needed): Helps form a soft, pliable dough.
2 tbsp unsalted butter (melted): Used in the dough for richness.
For the garlic butter topping:
3 tbsp melted butter
2 cloves garlic, finely minced
1 tbsp chopped parsley (optional, for color and freshness)
Instructions
Make the dough:
In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt, milk, and melted butter. Stir until a soft dough forms, then knead gently for 1–2 minutes until smooth and elastic. If the dough feels sticky, dust lightly with flour.Divide and roll:
Turn the dough out onto a floured surface and divide it into 6–8 equal pieces. Roll each piece into a ball, then flatten with a rolling pin or your hands into circles about ⅛–¼ inch thick.Cook the flatbreads:
Heat a nonstick skillet or cast-iron pan over medium heat. Cook each flatbread for 1–2 minutes per side, or until golden brown spots appear. Stack them on a plate and cover with a clean kitchen towel to keep them warm and soft.Make the garlic butter:
In a small bowl, combine melted butter, minced garlic, and parsley. Brush generously over each warm flatbread as soon as it comes off the pan.
Serve and enjoy:
Serve immediately while warm. Perfect for dipping in soups, pairing with curries, or wrapping around grilled meats and veggies.
Notes
No yogurt? Substitute with ½ cup sour cream or ½ cup milk plus 1 teaspoon vinegar or lemon juice (let it sit for 5 minutes before using).
Add cheese: Sprinkle grated mozzarella or parmesan over the top right after brushing with garlic butter.
Herb variations: Add dried oregano, thyme, or rosemary to the dough for extra flavor.
Storage: Keep leftovers wrapped in foil at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a dry skillet.
Freeze: Flatbreads freeze beautifully. Stack with parchment between each piece and freeze up to 3 months. Reheat straight from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 190
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
