Quick Garlic And Herb Flatbreads

There is nothing quite like pulling a batch of warm, pillowy, freshly baked flatbreads out of a hot skillet, especially when they are brushed with savory garlic and herb butter. Best of all, these quick flatbreads require zero yeast, no waiting for dough to rise, and no oven.

Ingredients

• The Flatbread Dough:
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • ¾ tsp salt
  • ¾ cup plain Greek yogurt (or plain regular yogurt—this is the secret to a soft, pliable dough without yeast)
  • 2 to 3 tbsp warm water (only if needed to bring the dough together)
• The Garlic & Herb Butter:
  • 3 tbsp unsalted butter, melted
  • 2 cloves fresh garlic, minced or finely grated
  • 1 tbsp fresh parsley or cilantro, finely chopped (or 1 tsp dried Italian herbs)
  • A pinch of flaky sea salt

Instructions

1. Mix the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt. Stir with a spatula or your hands until a shaggy dough forms. If it feels too dry or crumbly, add a tablespoon of warm water at a time until it comes together into a ball.
2. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead it gently for about 2 to 3 minutes until it becomes smooth and elastic. Divide the dough into 6 equal pieces and roll them into small balls.
3. Roll Out the Flatbreads: On your floured surface, use a rolling pin to roll each ball out into a thin, oblong or round flatbread (about ¼-inch thick).
4. Prep the Herb Butter: In a small bowl, combine the melted butter, minced garlic, chopped herbs, and a pinch of salt.
5. Cook on the Skillet:
   • Heat a heavy-bottomed skillet (cast iron works wonderfully) over medium-high heat until hot. Do not add oil to the pan.
   • Place one rolled-out dough piece onto the dry skillet. Cook for 1 to 2 minutes until large bubbles start to puff up on the surface and the underside has golden-brown charred spots.
   • Flip and cook for another 1 to 2 minutes on the other side.
6. Brush and Serve: Immediately transfer the hot flatbread to a plate and generously brush the top with your freshly made garlic-herb butter. Repeat with the remaining dough pieces.

Chef’s Tips:

• Keep Them Warm: Stack the cooked flatbreads on top of each other under a clean kitchen towel as you finish the batch; this traps the steam and keeps them incredibly soft and pliable.
• Serving Ideas: Serve them warm alongside soups, curries, or dips like hummus, or use them as a wrap for grilled chicken and vegetables.