Garlic Herb Flatbread
User Reviews
4.9
Garlic Herb Flatbread
Description
This flatbread dough starts with active dry yeast activated in warm water, combined with minced garlic and minced herbs such as rosemary and thyme to impart robust flavors throughout the bread. The mixture of all-purpose and spelt flour provides structure and slight nuttiness. Salt and a bit of sugar balance the flavors and feed the yeast.
After mixing, the dough is kneaded until smooth and elastic, then coated in olive oil and covered to rise in a warm place for about an hour until doubled in size. It is then divided and prepared for baking. The resulting flatbreads are aromatic, with garlic and herb notes well distributed, and have a tender yet slightly chewy crumb.
Water temperature for yeast activation should be about 110°F to avoid killing yeast or inhibiting rise. Dough can be frozen before baking for later use, preserving freshness better than freezing baked flatbread.
Ingredients
- 1 packet active dry yeast (1 packet yields 2 1/4 tsp)
- 2 cloves garlic 2 cloves yield ~1 Tbsp or 6 g, minced
- 1 Tbsp herbs rosemary and thyme, minced
- 3/4 tsp salt sea salt
- 1/2 tsp organic cane sugar
- 1 ¼ cups all-purpose flour Bob’s Red Mill Unbleached
- 3/4 cup spelt flour Bob’s Red Mill, or substitute more all-purpose flour
- 1 Tbsp olive oil (plus more for coating bowl)
- 3/4 cup water warm
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
- Use water around 110°F (43°C) for activating yeast to ensure proper rising.
- Freezing the dough before baking is recommended to maintain freshness, as baked flatbread is best served fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(flatbreads)
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1flatbreads | |
| Calories | 175 | 9% |
| Carbohydrates | 32.6g | 11% |
| Protein | 5.3g | 11% |
| Fat | 3g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 270mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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