Description
Soft and fluffy no-yeast garlic flatbreads made with yogurt for tenderness and baking powder for lift, cooked quickly in a skillet and brushed with fragrant garlic butter.
Ingredients
2 cups all-purpose flour
3/4 cup plain yogurt (Greek or regular)
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter (or olive oil)
2–3 cloves garlic, minced
1 tablespoon chopped fresh parsley (optional)
Instructions
- In a mixing bowl, combine the flour, baking powder, and salt.
- Add the yogurt and mix until a rough dough forms.
- Knead the dough on a lightly floured surface for 2–3 minutes until smooth and soft. Cover and let rest for 20–30 minutes if time allows.
- Divide the dough into 6–8 equal pieces. Roll each piece into a ball, then flatten and roll into approximately 6-inch rounds.
- In a small pan over low heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, without browning. Stir in parsley if using, then set aside.
- Heat a dry skillet or griddle over medium-high heat.
- Cook each flatbread for 1–2 minutes per side until puffed and golden brown spots appear.
- Remove from the skillet and immediately brush with garlic butter. Serve warm.
Notes
Resting the dough improves texture but can be skipped if short on time.
For extra fluffiness, add 1/4 teaspoon baking soda to the dry ingredients.
Substitute butter with olive oil for a lighter version.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze for up to 2 months and reheat in a skillet or microwave before serving.
For dairy-free option, use plant-based yogurt and olive oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
