Why Garlic & Butter Flatbread?
Garlic + butter is one of those timeless combinations. A flatbread infused (or topped) with garlic butter becomes irresistible: savory, aromatic, and comforting. It’s perfect as a side (with soups, stews, curries), as a wrap base, a snack, or even as a base to build pizzas or open sandwiches.
From the search results:
LindaTasty offers a simple version using flour, yogurt, baking powder and garlic butter brushed on after cooking.
Linda Tasty
Tesco has a version of mozzarella‑stuffed garlic flatbreads (garlic butter + cheese + herbs stuffed inside) cooked in a pan.
realfood.tesco.com
FarahJEats shows a no‑yeast garlic butter flatbread using self‑rising flour + Greek yogurt, then pan‑fried, brushed with garlic butter.
Farah J. Eats
Ottolenghi’s “olive oil flatbreads with three-garlic butter” features more advanced flavor (roasted garlic, black garlic, raw garlic) applied to flatbreads made with yeast dough.
Ottolenghi
+1
We’ll incorporate ideas from all these and build a robust recipe.
—
The Master Recipe: Garlic & Butter Flatbread (Yeast or No‑Yeast)
Below is a “best of both worlds” master recipe. You can lean either toward a yeast leavened dough (for softness and rise) or toward a no‑yeast quick version (fast, simple).
Yield: 6 flatbreads (approx)
Total time: ~1 hr (with yeast) or ~25–35 mins (no yeast)
Ingredients
Dough (choose approach)
Yeast version:
2 cups (≈ 250g) all‑purpose flour
1 teaspoon instant dry yeast (or active dry)
½ teaspoon salt
1 tablespoon olive oil
¾ cup warm water (≈ 110 °F / 43 °C) (apply adjust as needed)
No‑yeast version (LindaTasty / FarahJEats style):
2 cups all‑purpose flour
1½ teaspoon baking powder
½ teaspoon salt
¾ cup plain Greek yogurt
2 tablespoons melted butter or olive oil
(Optionally) a few tablespoons of warm water if the dough is too stiff
Garlic Butter Topping / Spread
3–4 tablespoons unsalted butter (or salted, as you prefer), softened or melted
3–4 garlic cloves, minced (or more, depending on garlic intensity)
1 tablespoon chopped fresh parsley or cilantro (optional)
Pinch of salt
Optional extras: grated Parmesan, red chili flakes, herbs like rosemary or thyme
Optional Stuffing / Variations
Mozzarella / soft cheese + parsley (as per Tesco stuffed version)
realfood.tesco.com
Add herbs or seeds (sesame, cumin) in dough or on top (as Abel & Cole garlic buttered flatbreads do)
abelandcole.co.uk
Use the three‑garlic butter (raw + roasted + black garlic) from Ottolenghi for more complexity.
Ottolenghi
Method: Step by Step
Here’s how to make it, with both yeast and no‑yeast options, plus stuffing possibility.
1. Prepare your dough
Yeast version:
In a mixing bowl, combine flour, salt, and yeast.
Add olive oil and warm water gradually. Stir until a shaggy dough forms.
Turn onto lightly floured surface and knead ~5–7 minutes until smooth and elastic (or use mixer).
Place dough in lightly oiled bowl, cover, and let rise ~30–45 minutes until nearly doubled.
No‑yeast version:
In a bowl, whisk flour, baking powder, salt.
Stir in Greek yogurt and melted butter + olive oil. Mix to form a dough.
If too stiff, add water 1 tablespoon at a time until it holds together.
Let rest 10–15 minutes (this helps relax it, per LindaTasty)
Linda Tasty
.
2. Mix garlic butter
While dough is resting or rising, prepare the garlic butter spread:
In a small bowl or saucepan, melt butter (if not already melted).
Add minced garlic, cook gently on very low heat just until fragrant (avoid burning).
Stir in chopped parsley (or cilantro) and pinch of salt. Optionally add a little olive oil.
Keep warm or cover until ready to brush.
If doing a fancy version (Ottolenghi style) roast whole garlic or include black garlic / raw garlic mix, you can prepare the more complex garlic butter ahead.
Ottolenghi
3. Shape the flatbreads
Once dough is ready (risen or rested):
Divide into 6 (or desired) equal pieces.
On floured surface, roll each into oval or round flatbread, ~¼ inch (6 mm) thick. Slightly thinner or thicker depending on your preference and cooking method.
If doing the stuffed version (as per Tesco recipe), you’d place filling inside — e.g.:
Take one piece of dough, flatten, place mozzarella + parsley + some garlic butter in center, bring edges up to seal, then flatten slightly and shape into a disc.
realfood.tesco.com
Then cook as below.
4. Cook the flatbreads
You have several methods: stovetop skillet, griddle, or oven / grill.
Stovetop / Skillet method:
Heat a heavy skillet (cast iron or nonstick) over medium-high heat.
Brush or drizzle a bit of oil (or butter) into the pan (optional).
Place one flatbread into the hot pan. Cook ~1–2 min until brown spots appear, bubbles form, the underside is golden.
Flip, cook the other side similarly. Adjust heat if they brown too fast.
Remove, brush immediately with garlic butter.
Repeat for all flatbreads.
This method is used for the no‑yeast garlic butter flatbread by FarahJEats: pan-fry until golden on both sides, then brush with garlic butter.
Farah J. Eats
Oven / Bake method:
You can bake at ~425°F (220‑230 °C) for ~8–10 minutes; at the end, switch to broil briefly.
After baking, brush with garlic butter.
Grill / Flat‑stone method:
Use flame or hot stone / pizza stone. Cook flatbread until charred in spots. Brush garlic butter afterward or grill with garlic butter.
Be careful with temperature — too hot, you burn exterior before interior cooks; too low, it becomes tough.
5. Final brushing & serving
Once the flatbread is cooked, immediately brush generously with the garlic butter you prepared. That ensures the flavors are fresh and the butter melts into the bread.
If you like, sprinkle fresh parsley, extra garlic, red pepper flakes, or grated Parmesan on top.
Serve warm, stacked, with dips or as accompaniment.
If doing stuffed version, ensure flatbread is sealed well so cheese doesn’t leak.
Tips, Trouble‑Shooting & Best Practices
Here are important tips and how to avoid common problems:
Problem Likely cause Fix / Prevention
Flatbread too dense or heavy Overworked dough, too much flour, too thick rolled Use just enough flour, roll thinner, rest dough
Raw or doughy center Pan too hot or cooking too fast Lower heat, cook slower, thinner dough
Garlic butter burns Butter/g arlic mixture too hot or garlic is raw and burns Cook garlic gently, not high heat; brush after cooking
Dough won’t come together (especially no‑yeast) Yogurt too watery, flour ratio off Add a little more flour or reduce yogurt, adjust consistency
Cheese leaking (in stuffed version) Not sealed edges well, dough too thin Seal edges well, keep cheese slightly cold, use barrier (egg wash)
Flatbread browning unevenly Pan heat uneven, dough thickness uneven Preheat pan well, rotate breads, roll evenly
Additional best practices:
Use fresh garlic, finely minced or microplaned, for best flavor and even distribution.
Let the pan heat thoroughly before placing bread.
Cover the pan with lid briefly (for thick breads) to help interior cook through before exterior burns.
Don’t skimp on garlic butter — quality of butter and garlic matters.
Let breads rest a minute before tearing — helps flavor absorb.
—
Variations & Flavor Twists
Here are many ways you can adjust or elevate:
Three‑Garlic Butter (Ottolenghi style)
Use a mix of raw garlic, roasted garlic, and black garlic in the butter. Spread over flatbreads.
Ottolenghi
Herb & Seed Flatbread
Add cumin, sesame seeds, coriander leaves, or other seeds to dough or top, like Abel & Cole’s garlic buttered flatbreads.
abelandcole.co.uk
Cheese & Herb Stuffed
As Tesco’s recipe: mix garlic butter, soft cheese or herb cheese, parsley, mozzarella, stuff inside dough, seal, cook.
realfood.tesco.com
No‑Yeast Quick Flatbread
Use self-rising flour + yogurt method (FarahJEats) for fast flatbreads brushed with garlic butter.
Farah J. Eats
Garlic Naan
Use naan dough (flour, yeast, yogurt) and brush with garlic butter after cooking. Many garlic naan recipes use this technique.
Nish Kitchen
+2
Archana's Kitchen
+2
Olive Oil Flatbread with Garlic Butter
Use olive oil in dough, and spread with garlic butter and toppings (e.g. tomatoes, herbs) after baking (Ottolenghi style).
Ottolenghi
Spicy / Chili Garlic Butter Flatbread
Add red pepper flakes, cayenne, or smoked paprika to the garlic butter for heat.
Sweet Savory Version
A light drizzle of honey over the garlic butter right before serving for a sweet/savory twist.
—
Serving Ideas & Pairings
Serve alongside soups, stews, curries, chili — any dish where you want to scoop or mop up sauce.
Use as wrap base: wrap grilled meats, vegetables, sauces inside.
Cut into strips and serve with dips: hummus, tzatziki, herby yogurt, pesto.
Stack flatbreads with fillings (cheese, meats, greens) for flatbread sandwiches.
Use for breakfast: egg + garlic butter flatbread sandwich.
Serve at gatherings: cut into squares, serve warm.
—
Full Printable Recipe (One Version You Can Use)
Here’s a consolidated version you can print and follow.
Garlic & Butter Flatbread
Yield: 6 flatbreads
Time: ~1 hr (yeast) or ~30 mins (quick version)
Ingredients
Yeast version:
2 cups all-purpose flour
1 teaspoon yeast
½ teaspoon salt
1 tbsp olive oil
¾ cup warm water
No‑yeast quick version:
2 cups flour
1½ teaspoon baking powder
½ teaspoon salt
¾ cup Greek yogurt
2 tbsp melted butter / olive oil
Garlic butter:
3–4 tbsp butter
3–4 garlic cloves, minced
1 tbsp parsley (or cilantro)
Pinch of salt
Optional stuffing:
Mozzarella + soft cheese + parsley (see Tesco version)
realfood.tesco.com
Method
Prepare dough (yeast or quick version)
Rest / rise (as required)
Prepare garlic butter
Divide dough, roll flatbreads; optionally stuff with cheese
Cook flatbreads (pan, oven, grill) until golden
Brush with garlic butter immediately
Serve warm
—
Final Thoughts
“Garlic & Butter Flatbread” is not a single fixed recipe but a flexible concept. If you start with a simple flatbread dough (yeast or no-yeast) and a good garlic butter, you can adapt it into variation: stuffed, herbed, spicy, etc. The sources give many ideas:
LindaTasty gives a simple, quick version with flour, yogurt, baking powder, garlic butter.
Linda Tasty
Tesco gives a stuffed version with cheese & parsley.
realfood.tesco.com
FarahJEats gives a no-yeast yogurt / self-rising version.
Farah J. Eats
Ottolenghi offers an elevated version with multiple garlic types.
Ottolenghi
If you like, I can send you a Morocco‑friendly version using local flours/ingredients, or a gluten‑free garlic butter flatbread version. Which do you prefer?
0 comments:
Post a Comment