Soft Garlic & Herb Skillet Flatbread

IngredientsforSoft Garlic & Herb Skillet Flatbread

For the flatbread:

3 cups all-purpose flour, plus extra for dusting
2¼ teaspoons instant yeast (1 packet)
1 teaspoon sugar
1 teaspoon salt
¾ cup warm milk
½ cup warm water
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley

For the garlic herb butter:

3 tablespoons butter
2 garlic cloves, finely minced
2 tablespoons finely chopped fresh parsley

Instructions

Step 1: Mix the dry ingredients.
Combine the flour, instant yeast, sugar, and salt in a large mixing bowl. Stir until evenly distributed.

Step 2: Add the liquid ingredients.
Pour in the warm milk, warm water, and olive oil. The liquids should feel comfortably warm, not hot. Stir with a wooden spoon until a shaggy dough forms, then mix in the parsley.

Step 3: Knead the dough.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If it sticks heavily to your hands, add flour one tablespoon at a time. Avoid adding too much, as a softer dough produces more tender flatbread.

Step 4: Let the dough rise.
Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean towel or lid and leave in a warm place for 60–90 minutes, or until doubled in size.

Step 5: Divide and rest.
Gently press down the risen dough to release excess air. Divide into eight equal portions and shape each into a ball. Cover and let rest for 10 minutes so the dough becomes easier to roll.

Step 6: Shape the flatbreads.
Roll each dough ball into a circle approximately 6 inches wide and ¼ inch thick. Keep the remaining dough covered as you work. If a circle springs back, let it rest for a few minutes before rolling again.

Step 7: Heat the skillet.
Place a heavy skillet or griddle over medium heat. Allow it to heat thoroughly. Use a dry nonstick or well-seasoned skillet, or wipe the surface with a very thin coating of oil.

Step 8: Cook the first side.
Place one dough circle in the skillet. Cook for approximately 1½–2 minutes, until bubbles appear on the surface and the underside develops golden-brown patches.

Step 9: Flip and finish cooking.
Turn the flatbread over and cook for another 1–2 minutes. It should puff in places and feel set around the edges. Reduce the heat if the outside browns before the center cooks. Repeat with the remaining dough.

Step 10: Make the garlic herb butter.
Melt the butter in a small saucepan over low heat. Add the garlic and cook gently for 30–60 seconds, just until fragrant. Remove from the heat and stir in the parsley. Do not let the garlic brown.

Step 11: Brush and keep soft.
Brush both sides of each warm flatbread lightly with garlic herb butter. Stack the breads and cover loosely with a clean kitchen towel to help them stay soft.

Step 12: Serve.
Serve warm, either whole or cut into wedges. The bread should be tender and flexible with a lightly chewy center and golden toasted spots.

Tips

Measure flour carefully: Spoon it into the measuring cup and level it off rather than packing it down.
Keep the dough soft: A dry, stiff dough makes dense flatbread.
Use moderate heat: An overly hot skillet can burn the surface while leaving the middle undercooked.
Avoid pressing the bread: Let the bubbles form naturally for a lighter texture.
Cover cooked flatbreads: Stacking them under a towel helps prevent the edges from drying out.
Adjust the garlic: Use one clove for a milder coating or three for a stronger flavor.
Check the first bread: Tear it open after it cools slightly. The center should look cooked and fluffy, without a wet or gummy layer.