Garlic Herb Flatbread

Name: Garlic Herb Flatbread
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 (flatbreads)
Ingredients: 1 packet active dry yeast; 2 cloves garlic, minced; 1 Tbsp minced herbs; 3/4 tsp sea salt; 1/2 tsp organic cane sugar; 1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour; 3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose); 1 Tbsp olive oil; 3/4 cup warm water*

User Reviews

4.9

378 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
6 (flatbreads)
Calories
175 kcal
Course
Snacks, Bread
Cuisine
Vegan

Garlic Herb Flatbread

Valerie Marks

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1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.

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Ingredients

Servings

1 packet active dry yeast (1 packet yields 2 1/4 tsp)
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
1 Tbsp minced herbs (rosemary and thyme)
3/4 tsp sea salt
1/2 tsp organic cane sugar
1 ¼ cups Bob’s Red Mill Unbleached All-Purpose Flour
3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose)
1 Tbsp olive oil (plus more for coating bowl)
3/4 cup warm water*

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Instructions

To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

Notes

*Temperature of water should be about 110 degrees F (43 C) or the temperature of bath water. It shouldn't be too hot to the touch (or it can kill the yeast) or too cool (or it won't activate the yeast).*Recipe loosely adapted from Food Network.*If you want to freeze these, we would recommend freezing the dough since the cooked flatbread really is best when fresh.*Nutrition information is a rough estimate.

Nutrition Information

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Serving 1flatbreads Calories 175 (9%) Carbohydrates 32.6g (11%) Protein 5.3g (11%) Fat 3g (5%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 270mg (11%) Fiber 3g (12%) Sugar 0.8g (2%)