5-Minute Garlic Flatbread With Olive Oil, Parsley, and Fresh Garlic
By Noah Bennett
Choose a good extra-virgin olive oil, the base fat that flavors these quick flatbreads; use fresh garlic cloves and chopped parsley for the sauce. This stovetop garlic flatbread is rolled thin, cooked on a grilling pan, and finished with a fragrant garlic-herb oil. The oil flavors the dough as well as the topping.
The dough uses all-purpose flour, baking powder, sea salt, olive oil, and water, mixed and kneaded only until compact. All-purpose flour is the stated choice, though whole wheat flour or a blend may be used. Divide the dough into eight pieces, then shape each into a flatbread about 1/8 inch thick. That thin profile lets the pan cook the centers quickly without an oven. No yeast or rising time is included.
Heat a large grilling pan over medium as the dough portions are shaped. Its even heat is meant to cook a thin flatbread in about 75 seconds per side, with a cooked surface before removal. The common timing error is treating a standard frying pan exactly like the grilling pan. That pan is permitted, but the article warns its cooking time will be longer. Keep the heat at medium.
Make the garlic sauce from olive oil, freshly chopped parsley, and shredded garlic while the first bread cooks. Spread a spoonful over the flipped flatbread, then continue with the remaining pieces. These are intended to be served at once, when the bread is warm and the herb-garlic oil is freshly applied. Serve all eight without delay.
Why you'll love this recipe
- Good extra-virgin olive oil carries the flatbread’s main fat and flavor, so its character remains noticeable in both the dough and garlic sauce.
- Freshly shredded garlic and chopped parsley are stirred directly into olive oil, giving every finished round a focused herb-and-garlic coating.
- All-purpose flour, baking powder, salt, water, and oil keep the ingredient list short while producing eight individual flatbreads from pantry staples.
- Rolling each portion to one-eighth inch makes the stated 75-second cooking rhythm possible on a quickly heating grilling pan at home.
- The garlic sauce uses only four cloves, parsley, and oil, yet a spoonful spread after flipping reaches the surface of each bread.
- Cooking on the stovetop removes the need for baking, while the pan method provides a direct route to warm bread served immediately.
Ingredients
- •2 cups all-purpose flour (240 grams, plus more for dusting the work surface)
- •2 tsp baking powder (8 grams)
- •0.5 tsp sea salt (2.85 grams)
- •2 tbsp extra virgin olive oil (30 ml, for the flatbreads)
- •0.67 cup water (168 ml)
- •2 tbsp extra virgin olive oil (30 ml, for the garlic sauce)
- •1 tbsp fresh parsley (freshly chopped, 3.80 grams)
- •4 cloves garlic (shredded)
Instructions
- 1
Add the all-purpose flour, baking powder, and sea salt to a large bowl and mix the dry ingredients together.
- 2
Add the olive oil and water, then mix until a dough forms.
- 3
Knead the dough with your hands until well combined and compact, then shape it into a ball.
- 4
Sprinkle all-purpose flour onto a clean flat surface and place the dough ball on top.
- 5
Cut the dough in half and shape each half into a ball.
- 6
Cut each dough ball into 4 evenly sized pieces to make 8 pieces of dough.
- 7
Heat a large grilling pan over medium heat.
- 8
While the pan heats, shape each dough piece into a flatbread about 1/8 inch thick.
- 9
Brush one flatbread with a little extra virgin olive oil, add it to the pan oil-side down, and brush the top with more olive oil.
- 10
Make the garlic sauce by mixing the olive oil, chopped parsley, and shredded garlic in a bowl until well combined.
- 11
After about 75 seconds, flip the flatbread and spread a spoonful of garlic sauce evenly over it.
- 12
After another 75 seconds, remove the flatbread from the pan and transfer it to a dish.
- 13
Continue cooking the remaining flatbreads in the same way, then serve at once.
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