Description
This soft garlic butter flatbread is tender on the inside, lightly crisp on the outside, and brushed with rich garlic butter while still hot. No yeast, no oven required—just a pan and a few pantry staples. It stays soft even after cooling and reheats beautifully.
Ingredients
For the flatbread dough
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup lukewarm water (add gradually)
2 tablespoons olive oil
For the garlic butter topping
2 tablespoons butter, melted
4 cloves garlic, crushed or finely minced
Salt, to taste
Black pepper, to taste
Fresh parsley, finely chopped (optional)
Instructions
Step 1: Make the dough
In a large bowl, combine the flour, baking powder, and salt.
Add the olive oil and mix with your fingers until the flour looks slightly crumbly.
Slowly pour in the lukewarm water while mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Cover with a clean kitchen towel and let it rest for 20–30 minutes. This step is key for soft flatbreads.
Step 2: Prepare the garlic butter
In a small bowl, mix the melted butter with crushed garlic, a pinch of salt, and black pepper.
Set aside so the garlic flavor infuses into the butter.
Step 3: Divide and roll
After resting, divide the dough into 6–8 equal balls.
Roll each ball into a thin circle or oval, about 2–3 mm thick. Do not stack without flouring.
Step 4: Cook the flatbreads
Heat a heavy skillet or non-stick pan over medium heat. No oil needed.
Place one flatbread into the hot pan and cook for about 1–2 minutes until bubbles form and brown spots appear.
Flip and cook the other side for another 1 minute.
Repeat with the remaining dough, keeping cooked flatbreads wrapped in a clean towel to stay warm.
Step 5: Brush and finish
While the flatbreads are still hot, generously brush with the garlic butter.
Sprinkle with fresh parsley if using.
Taste and adjust salt if needed.
Tips for Perfect Soft Flatbread
- Do not overcook—overcooking makes them stiff
- Always rest the dough
- Brush with butter while hot so it absorbs fully
- Stack and cover to keep them soft
Variations
- Add grated cheese on top right after brushing with butter
- Mix herbs (oregano, thyme) into the dough
- Use yogurt instead of part of the water for extra softness
- Make it spicy with chili flakes in the butter
Storage & Reheating
Store in an airtight container up to 2 days at room temperature or 4 days refrigerated.
Reheat briefly in a pan or wrapped in foil.
Soft, buttery, garlicky, and irresistible—this flatbread disappears fast every time.