Garlic Herb Flatbread

These are great! I used equal amounts of AP and spelt flour, maybe even a little more spelt.

Greetings from the UK, thank you these were really great to make with my children and I couldn’t believe how tasty they were, l can easily see these becoming a family favourite.
Take good care of yourselves and stay well.

I make these frequently now, my husband LOVES them. Last night I made the batch into 16 minis and topped them with black bean sliders and avocado aioli. They were a perfect combo!

I made these flatbreads last night to go with lentil soup. It was amazing!! I’ve always doubted myself in making anything with active yeast, but these turned out delicious and I will definitely be making them again.

I cooked them in a cast-iron skillet and had to turn the heat down to low-medium because the first one burned (don’t worry, I still ate the edges). I used 2 cups of all-purpose flour and 2/3 cup water.

This turned out amazing! I accidentally used dead yeast, my dough didn’t rise at all, but I decided to still give it a go. It was great! Going to give it another go today with fresh yeast and I’m sure it will be even better!!

Yumm! Made this to go with the Greek goddess bowl. I used a cast iron skillet and I had to cook it on low heat. If I did medium high, they would have all been burnt to a crisp. But they tasted amazing!

I have made these so many times, they always turn out delicious. Making some tonight to go with butter chicken. Perfect with curries!! Thank you for posting.

This is made every week in my house now, my fussy children love them too , we use them as a wrap or with soup, my children take them for school lunches with nothing on instead of a sandwich. Spot on recipe that always gets rave reviews from everyone who I give home cooked food to!

This was SO GOOD. I made lentil soup for dinner and realized that I didn’t have any bread and happened across this recipe. Well.. AMAZING. I’ll be making this again over and over.
Next time I’ll be smothering them with hummus and falafel.

I’ve made this recipe more times than I can count. Actually, I’ve only purchases store-bought loaves of bread a couple times since the beginning of the pandemic (March). I’ve been using this bread for everything! I make a very plain (no garlic or herbs) batch for my son’s pb&js, but he also loves garlic-y ones for turkey sandwiches. My partner also loves them with (a lot! of ) onion powder added. I’ve mastered these breads because of the pandemic! :D Haha.

Because I make them so often, I started doubling, then tripling, then quadrupling the batch- which is when I found out that when quadrupled, the portions come out to even cups and tablespoons. For me, it makes about 16 breads. It comes out to:

8 c flour
3 T yeast
2 T sugar
1 T salt

4 T olive oil
3 c warm water

So, I’ve been making quadruple batches ever since! I’m actually in the middle of making two quadruple batches right now…!

Anyone who has issues with them being too crisp probably just needs to adjust their burner temp and cooking time. There can be a lot of variation between stovetops. On my electric stove, they cook 2.5 minutes per side just below medium heat. They are foldable and soft with a few crisp spots. Just experiment, if it turns out crispy then turn down the heat and cut the cook time down a little. This is an awesome recipe that anyone can master! If they didn’t turn out perfectly the first time, tweak and try again!!

Super easy, and soo delicious! My husband also loved it. I’ll be making this often for sure. Thanks again for another amazing recipe.

I knew I should have proofed the dough. Didn’t rise, so nope. I realize it’s user error, but the first time i try a recipe, i just do exactly as it says.

Really appreciate a real baker
offering something so sweet and simple.
Hope Happiness Goodness Prevails

I absolutely love this recipe! We eat it with beef kebabs from the grill and tzatziki sauce and some fresh veggies. It tastes perfect. Thanks for the recipe.

I made this tonight and grabbed a bunch of herbs outta my garden. This was soooo delish. My hubby and both kids LOVED them. My 12 yo even cooked them up perfectly in the skillet Gonna have to make dbl next time. Used a couple to make veggie/caprese flatbreads with pasta. Awesome….but amazing plain too.

I have made this recipe at least 20 times since London is under lockdown,
I am adding a whole bunch of fresh herbs from the garden, currently a combination or marjoram and thyme is my favourite, I eat them with absolutely everything, anything goes, believe me, they are addictive.

These wraps are absolutely delicious! They’re a regular for my husband and I. I make them for falafel nights, chickpea wraps and others. Sometimes I use a tablespoon of garlic powder instead of fresh and it takes fantastic!

What can I say. It was a hit again. Especially with my family. Had it with Shakshuka and brown rice. Superb!!!

Made these last week now they are added to the weekly menu!! Soooo goood! Light and fluffy and so easy to make!
Thanks!!!

SO good. Divided into 8 instead of 6 and they were plenty big.

I would give this recipe 5 stars.

I made this today to go with the soup I was making. The directions were easy to follow. I used whole wheat flour for the spelt flour and it came out delicious. I used a little extra garlic as well.

I also used the flatbread to make a steak & cheese flatbread and it was a flavorful combination.

The flatbread came out from the pan after 2 1/2 minutes on each side perfectly.

This recipe is sooo easy to make and the outcome is just pure goodness! Made this with all purpose flour because we have no spelt flour at home. The flatbread pairs so well with curry! Also, I made pizza dough using this recipe. Was able to make 2 large enough pizzas! I’m so happy I came across this; I have been sharing it to friends and family ever since!

Amazing! Such an easy and delicious recipe. I used the flatbread to make little personal pizzas and my three year old just loved it!

OH-MY-GOODNESS! RESULT: so soft and pillowy! I LOVE IT!

Notes:
– I used only AP
– I didn’t have olive oil so I used sunflower oil. Worked just as well.
– I only used garlic. Eventhough I already added extra garlic, next time I’ll add even more because I like my food VERY garlicy haha
– I live in a very hot and humid climate and my dough was already doubled in size in about half an hour! So if your dough doubles in less than an hour, it’s definitely already ready to use.

Thank you so much for this quick, easy and amazing recipe!

I omitted the rosemary since I don’t have any, but it would’ve been out of this world! My son eats absolutely nothing I cook, but he did say the flatbread was delicious. Happy cooking!!

I don’t know how many times I am going to say thank you for another keeper recipe but thank you so much! You have my heart, Dana!
My modifications: all AFP and mostly dried thyme with a little bit of dried sage
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I made the flatbreads as directed (I didn’t have any spelt flour so I just used all purpose flour) and they turned out great! I served them with your Creamy Curried Cauliflower Lentil Soup. I had a couple of leftover flatbreads that worked great as the base for quick lunch pizzas (tomato passata, vegan mozzarella, spinach, and crushed red pepper; baked in the toaster oven at 450*F for 10 minutes or so).

This was so delicious. Honestly still good after a couple days. I didn’t even have fresh herbs (used dried ones) and still really good. Also used regular flour. This will be my go to flatbread recipe from now on. Thanks!

These were amazing and super easy!! We used all all purpose flour (no spelt because we didn’t have any) and they came out incredible. Can’t wait to make a bunch to have on hand!

Very tasty, used all all-purpose flour and added more garlic because I can’t get enough!

Thank you! I just made my second batch and froze half of it. This is perfect although I did add extra rosemary. Yum!

I love these. Tasty, fluffy – I’ve made them a few times and they’ve replaced most other bread in my home. I mix it up with the herbs. Cumin seeds are good, coriander, sesame seeds, even chia. Tonight I’m using some of the dough as a pizza base. Thanks for a great recipe.

These are the best. I love the Herby, garlicky, softness of them. Easy to make. I reckon they’d adapt easily to accompany curries, eg; cumin seeds and garlic instead of rosemary.

Delicious! I didn’t have rosemary, so I just used thyme and oregano. I also used my griddle instead of a skillet, which helped quicken the process. I paired this recipe with Minimalist Baker’s Spicy Buffalo Chickpea Wraps, and even my “carnivore” husband enjoyed tonight’s dinner.

also left comment yesterday….it was so easy that today i made 4 batches i froze 3.5…
so yesterday i made much as written but i froze 2 servings to see if the defrosted product would be as good… it was awesome. my next modification will be to brush with olive oil and try to bake it in a toaster oven. so far i have made 8 on a cast iron pan i have another 28 ready to go… my wife suggested that we could put 2 together and crimp together at the ends with a fork and stuff with cooked meat and thin cheeses ad steamed broccoli/onions ……sorry she likes vegetables, oh i also noticed the stars this time!

James

I found your recipe, fell in love with the picture… went to store got most of the right stuff… i forgot the sugar/honey and substituted 1Tbs apple jelly. i also used finely ground rosemary and thyme and more than twice the garlic called for

it came out amazing; next time i will likely add a spicy pepper jelly instead of the apple jelly… i don’t cook normally but the picture was compelling…wife also loved it

thanks

I have made this flatbread numerous times now and it is a favourite with everyone. I also use this recipe to make pizza dough. It’s a very good bread recipe however you use it.

I have just made the Garlic Herb Flatbread Recipe. They are yummy. Think I will have to make a lot more. Thank you.

Great recipe! Made 6 large flatbread just as quoted in the Servings. I used a standup mixer so I didn’t heed the steps precisely. My seasoning is as follows, I also bake by sight & feel not a recipe card. I used just over a Tablespoon of Virgin Olive to keep from sticking during the rise, floured as needed forming the breads & misted oil over a flat iron when cooking. My seasonings were just over 1 Tablespoon Garlic mince, Paprika, Cayenne, Oregano, Cilantro, Rosemary & Chives. All of this is by sight so I have no exact measurements, I did however make a perfect Gyro wrap on this occasion…Thanks

P.s.- I used all purpose entirely

Delicious!

Great recipe.. My friends love it and keep asking for it. I have only used the garlic in it and just regular flour. I do mix 1/2 butter and 1/2 olive oil to brush immediately after cooking. Keeps the bread pliable and the butter adds a great taste.

I just made it, using only bread flour. So so good, so yummy, soft, garlic-y. I didn’t have rosemary or thyme available, only garlic. It’s totally fine. Thanks Dana for your amazing recipes.

I made this recipe a few times already. Sometimes with additional herbs and no garlic. Sometimes all in :) very simple to adjust. just love it and it’s done so fast.
Live, love, love it!!!

So easy and delicious. I prepped this in my bread maker using the dough setting. I put in the liquids first then white bread flour (didn’t have any other flour) then salt in one corner, sugar in another and yeast in a pocket on top. Let the bread maker mix till it was a ball and turned the machine off and let it sit for 30 minutes. I didn’t use the complete dough cycle as I was in a hurry.
I also skipped the garlic and herbs as I was going to be eating it with a garlic aioli. It turned out delicious and soft. Love the addition of yeast to this flatbread. It gives it a soft texture and delicious flavour. So grateful you posted this recipe. Thank you.

Wow. Super simple and easy to prep and cook. Put some green garlic in it and it was amazing!

Omg this is the first flat bread that I made successfully. It’s so easy and it turned out so good! I love the garlic in it. It’s not over powering the bread, it just gives a good flavor in it. I did not put the other spices since I don’t have them. This is definitely a keeper!

Absolutely 100% reliable and so easy. Thank you for such a simple recipe that didn’t end in scorched dough and tears!

I love this recipe. It was crazy easy for me as a novice. The only flatbread I’d made before was tortillas. This was the perfect base for flatbread pizzas which was the initial purpose of my attempt.

Loved this recipe! I normally use a different one that didn’t rest as long, but this was worth the change! Really good flavor. Thank you!

I loved this bread! I needed something quick to go with a soup I’d made, & have wanted to try making a Flatbread for years.
I didn’t have any yogurt or milk to make a true naan, & this recipe was perfect .
I used all white flour (no spelt on hand) & it was so yummy, puffy & delicious. I’ll use the leftovers to make pizzas.
Thank you! I’ve pinned this recipe to keep :))

My four year old and I love this recipe, I actually leave out the herbs, but keep the garlic for her. We actually double the garlic and it is so good. It goes well with just about anything, hummus, as a sandwhich, baba ganoush, you name it!

Hello Dana,

I just made this flatbread last night and it was very easy to make. I left out the herbs and garlic as I was going for a more Moroccan type of meal but even in it’s plainest version it was super-delicious!

Thanks for sharing this recipe!

I LOVE the minimalist recipes…I tried this last night. it was lovely and easy to make (And I’m not no expert baker!)…we all enjoyed it, including our dinner guest! I will definitely make it again.

Hey I made this today. It didn’t rise though I couldn’t find the sachet of dried yeast so I got instant yeast in a bottle and added 2 teaspoons. Do you think this should have been ok. Tell me my error lol

love it, so easy to make, i added a few extra herbs, everyone loved it, thanks

These were amazing!! And so easy to make ❤

I followed the recipe exactly as written. The flat bread turned out fantastic. I put a seasoned cast iron griddle my grill outside. Heated it to 375 and brushed the griddle with olive oil in between batches and 2 beers later I had a dozen flat bread. This is definitely a keeper.

I wasn’t too sure about the method, but I wanted to try it as I’ve made pitta bread on the stove and it’s really handy if you’re single, want fresh bread, but entire loaf would be a waste. It was lovely and easy to make and I was surprised by how light and airy the dough was after its rise. The final flatbread had a lovely light texture. The rest of the dough is in the fridge and I’ll pull off a lump to cook when I need it next. I’ve done this before with a pitta bread dough and it lasts 4 / 5 days.

Delicious! Cooked much faster than I expected, but my cast iron was not playin. Served with Smitten Kitchen’s red lentil soup, dal style :)

I was making the 1-pot lentil soup and this was one of the recommended sides, so I thought why not give it a go. I bake regularly but don’t do much with bread. These were really easy and yummy. I used all regular flour and dried thyme and it had plenty of flavor. I covered it with a damp cloth and set by a window. You could smell the yeast, its a funky but yummy smell! It made 6 medium to small flatbreads that went well with soup. I think mine would have been a little stiff and small to make a wrap with but could be an easy pizza crust. Inspired me to try more bread baking, thanks!

By far my favorite flatbread, and I make a lot of different flatbreads! My family and I like to make these into pizzas or wraps, or eat them alongside bowls of soup. When I don’t have fresh garlic, I easily substitute 1/2 teaspoon of granulated garlic. For the minced herbs, I use 1 teaspoon dry rosemary and 1 teaspoon dry thyme. The other main change I make is using all white whole wheat flour in place of the all purpose and spelt. I don’t add sugar to the dough, and it doesn’t seem to negatively affect the taste.

Thank you for sharing, Dana, and happy cooking!

This is one of the best simple flat bread recipes you will find. This recipe is great tasting, simple to make, and uses easily obtainable ingredients. I highly recommend this to others…well done.

Oh my GOODNESS!! I just made these, substituting Teff flour for the Spelt flour as it’s what I had on hand…and let me tell you I could eat the entire batch myself. Absolutely amazing & the kitchen smelled delish while they were cooking! Served with a Greek salad- perfection!

This is a great recipe..WOW! Bought a flat bread at farmers market for $9. Only did because I wanted to learn to make it. Thank you so much. Keep up the good work!!!

This recipe is delicious! I tried it for the first time this evening and before I could finish the batch I had already finished off one. I avoid store bought bread and other processed foods because of all the crap (excuse my language) they put in it. My husband also loves bread but has to drastically cut back his carbs. This recipe is the answer to our prayers. Thank you so much

Absolutely delicious! My husband and I enjoyed these with the chickpea shawarma – fantastic!!

Just made this with my 7 year-old. So yummy. My kiddo said, “We should definitely make this again!”

I have made these about 5 times and they are always delicious xx Thank you for a great recipe.

Your ads keep moving the page away from your recipe. Infuriating!

Super easy to make…. everything at home (including fresh rosemary from my garden). The instructions are super and the flatbread turned out exactly how you described. Homemade kale hummus + oven roasted curried chickpeas, eggplant and crispy kale + your delicious flatbread = A Great Meal! Thank you for sharing…

I just made this, and I also made your Beet Hummus to go with it. So delicious. We had it as an easy dinner when my partner came home from work and he was so delighted! I didn’t have spelt flour so I used buckwheat flour instead, it didn’t rise as much, but when I cooked the breads they puffed up beautifully and were perfect and soft. Thanks for the recipes!!!

Very good! Made this for dinner tonight and the whole family loved it. My husband and 5 year old daughter wished there was more! Guess I’ll have to double the recipe next time. Thanks! ☺️

I love love love this recipe!! Thank you! The only change I made was to cook on medium heat for one minute on each side.

Love this recipe! Make it all of the time for my tofu gyros. Delicious!!!

I did make these and they were delicious.
The only thing I did differently was that I pre-toasted the garlic.

I wish I could post the pic.

Thank you!

A huge hit with my family. My bread also didn’t rise sitting on a pre-heating oven… maybe I also had the same issue with adding raw garlic which kills the yeast? Also, I learned half-way through making to add much more oil to my cast iron pan and cook for less than a minute on each side. My first bread was black! This will become a new family staple. Thank you!

I just made this and it was excellent. I didn’t have ap flour/spelt and the herbs so I had to make due with some bread flour and just the garlic. It turned out very well. I am really looking forward to making with your exact ingredients as I love the whole wheat Roti that our local Indian restaurant makes.

One change that I made starting about 1/2 way through cooking it all was to make mine a little more tandoori like. I accomplished this by preheating a cast iron skillet on the stove top (stove was set to a bit less than medium) and moving the pan to under the broiler (set to high) as soon as I placed the naan in the pan. I used the grate setting that was closest to the broiler (about 4 inches away) and then I cooked it for about 2 minutes total. I knew it was done when the air bubbles stared to brown. Doing it this was made for a slightly more restaurant like texture with the soft underside and the slightly dry, almost cracker like bubbles on top.

This recipe is the bomb. I’ve made it twice now. I tripled the recipe today to put some in the freezer! And for someone who has had no luck making any type of bread, this was very easy! YUM!

Delicious! Will definitely make again!

Dana, Thanks for yet another wonderful recipe. The breads are easy and fun to make, and I love the smell as they cook on the stove. This has quickly become one of our favourite breads. My spouse practically begs me to make them once a week. We love to use the flatbreads to make quick margherita-style mini-pizzas with homemade marinara sauce and fresh basil (about 8 minutes in a 425-degree Fahrenheit oven).

Living overseas, I cannot get spelt flour, but I substitute quinoa flour with perfect results. I generally use 1 Tablespoon of dried Italian herb mix. Cast-iron cookware is not known here, so I am glad I bought a good cast-iron skillet on a recent trip to the US!

Another hit! I ate all 6 pieces in two days! ALL of your recipes that I’ve tried have been crazy yummy! My boyfriend who thinks my concoctions are odd, tried a bite and thought it was amazing.