Description

This pan-fried flatbread offers a delightful blend of savory garlic and fresh herbs. The dough is tender and slightly chewy, with a golden-brown exterior developed from cooking in a hot skillet. Each bite delivers aromatic notes of garlic and bright, herbaceous freshness, making it a versatile accompaniment to various meals or a satisfying snack on its own.

Ingredients

Scale

2 cups all-purpose flour, plus more for dusting
1 teaspoon instant yeast
1 teaspoon granulated sugar
1 teaspoon salt
3/4 cup warm water (105-115°F / 40-46°C)
2 tablespoons olive oil, plus more for cooking and brushing
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped

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Instructions

In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until foamy.
Add the flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix with a spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Once risen, gently punch down the dough. Add the minced garlic, chopped parsley, and chopped chives to the dough. Knead briefly to evenly distribute the herbs and garlic.
Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a round flatbread, about 6-7 inches in diameter and 1/4 inch thick.
Heat a large non-stick skillet or cast-iron pan over medium heat. Add about 1 teaspoon of olive oil to the pan.
Place one flatbread in the hot skillet and cook for 2-3 minutes per side, until golden brown spots appear and the flatbread is puffed and cooked through. Repeat with the remaining flatbreads, adding more oil as needed.
Once cooked, transfer the flatbreads to a plate. Optionally, brush lightly with additional olive oil. Serve warm.

Notes

* Adjust the amount of water slightly if your dough feels too dry or too sticky; it should be soft and pliable.

* Do not overcrowd the pan; cook flatbreads one at a time for best results.

* For extra flavor, you can brush the cooked flatbreads with melted garlic butter instead of olive oil.

* Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a skillet or microwave.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 210 kcal
Fat: 5g
Carbohydrates: 35g
Protein: 6g