Description
This Garlic Herb Flatbread recipe combines aromatic minced garlic and fresh herbs like rosemary and thyme into a soft, flavorful flatbread that cooks quickly on the stovetop. Ideal as a side or snack, it uses a blend of all-purpose and spelt flours for a light, slightly nutty dough that is easy to prepare and perfect for serving fresh.
Ingredients
Dry Ingredients
- 1 packet active dry yeast (2 1/4 tsp)
- 3/4 tsp sea salt
- 1/2 tsp organic cane sugar
- 1 1/4 cups Bob’s Red Mill Unbleached All-Purpose Flour
- 3/4 cup Bob’s Red Mill Spelt Flour (or substitute more all-purpose flour)
Wet Ingredients
- 2 cloves garlic, minced (about 1 Tbsp or 6 g)
- 1 Tbsp minced herbs (rosemary and thyme)
- 1 Tbsp olive oil (plus more for coating bowl and skillet)
- 3/4 cup warm water (approx. 110°F/43°C)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the active dry yeast, minced garlic, minced herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour until evenly mixed.
- Add Wet Ingredients: Create a well in the center of the dry ingredients and pour in the olive oil and about two-thirds of the warm water (around 1/2 cup). Stir with a wooden spoon, gradually incorporating the flour, adding more water as necessary until a dough forms.
- Knead the Dough: Transfer the dough onto a clean, floured surface and knead for about 2 minutes until it becomes smooth and elastic. Sprinkle additional flour as needed to prevent sticking.
- First Rise: Lightly oil a clean mixing bowl with about 1 teaspoon of olive oil. Place the dough inside, turning it to coat with oil, and position it seam-side down. Cover with a damp towel or plastic wrap and set in a warm area to rise for 1 hour, or until doubled in size.
- Divide and Rest: After rising, punch down the dough and divide it into 6 equal pieces. Arrange on a clean surface, cover with a damp towel, and let rest while you prepare the skillet.
- Preheat Skillet: Heat a large skillet (preferably cast iron or electric) to medium-high heat, around 375°F (190°C).
- Shape Flatbreads: On a lightly floured surface, roll each piece of dough into a thin circle, less than 1/8 inch thick, being careful not to make them paper-thin.
- Cook Flatbreads: Lightly grease the preheated skillet with olive oil. Place one flatbread in the skillet and cook without moving for 2 ½ minutes. Flip and cook the other side for another 2 ½ minutes until golden and cooked through. Repeat with remaining dough pieces, adding more oil to the skillet as needed.
- Serve or Store: Enjoy the flatbreads immediately warm or allow them to cool completely before storing them in an airtight container or sealed bag for up to 3 days for best freshness.
Notes
- Use warm water (around 110°F/43°C) to activate the yeast properly.
- Adjust flour amounts slightly if the dough is too sticky or too dry.
- Cook the flatbreads on medium-high heat to achieve a nicely browned exterior without burning.
- Flatbreads are best enjoyed fresh but can be reheated briefly in a skillet or oven.
- Substitute spelt flour with additional all-purpose flour if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: American
