Description

This flavorful and easy flatbread recipe with garlic and fresh herbs is perfect for a quick snack or a side to your favorite dishes. Made with simple pantry staples like all-purpose flour, Greek yogurt, and olive oil, these golden, rustic flatbreads cook quickly on the stovetop, delivering a soft interior and crispy, golden exterior bursting with aromatic chives, parsley, and garlic.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
2 tablespoons minced chives, plus extra for garnish
1 tablespoon finely chopped parsley, plus extra for garnish

Wet Ingredients

1 1/4 cup plain, full-fat Greek yogurt
1/4 cup olive oil
3 cloves garlic, pressed through a garlic press
1/4 cup water

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Instructions

Prepare Ingredients: Gather and prep all ingredients to have them ready and organized for smooth cooking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, minced chives, and parsley to evenly distribute the herbs.
Add Wet Ingredients: Add the Greek yogurt to the dry mix. In a separate small bowl, mix olive oil with the pressed garlic, then pour this mixture along with the water into the flour mixture.
Form Dough: Using a wooden spoon or rubber spatula, stir until a soft, moist dough forms and is well incorporated; no kneading required.
Divide Dough: Turn the dough onto a lightly floured surface and divide into 6 equal portions, about 4 1/2 ounces each. Shape each portion into a ball.
Shape Flatbreads: Gently press each dough ball into a rustic flatbread roughly 6 to 7 inches in diameter. Place each onto a parchment-lined baking sheet while you shape the others.
Cook Flatbreads: Heat a non-stick skillet over medium heat. Brush one side of a flatbread with olive oil, place it oiled side down in the skillet, and cook for about 1 minute and 30 seconds or until deep golden-brown. Brush the top with oil, flip, and cook for another 1 minute 15 to 30 seconds until golden-brown. Transfer to a plate to keep warm.
Finish and Serve: Repeat cooking for all flatbreads. Optionally brush with more olive oil and sprinkle with extra parsley and chives. Serve warm or at room temperature.

Notes

No kneading is necessary; the dough should be soft and moist but manageable.
The rustic shape of the flatbread adds to their charm and texture, so don’t worry about perfect circles.
Using a non-stick skillet ensures easy flipping and browning.
Olive oil brushing adds flavor and helps achieve the golden crust.
These flatbreads pair well with dips, soups, or as a base for sandwiches.
Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 4 days.