Garlic Butter Skillet Flatbread

Prep Time: 15 minutes
Resting Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Intensity / Difficulty: Medium (beginner-friendly dough work)
Yield: 6 flatbreads (6 servings)
Equipment Needed: Cast-iron skillet or heavy-bottomed pan, rolling pin, mixing bowl

Ingredients

For the Soft Flatbread Dough

2 cups (240g) all-purpose flour (plus 2-3 tbsp extra for dusting)
1 tsp baking powder
½ tsp baking soda
¾ tsp fine sea salt
½ cup (120g) plain plain Greek yogurt (full-fat works best for tenderness)
½ cup (120ml) warm water
1 tbsp extra virgin olive oil

For the Garlic Herb Butter Wash

4 tbsp (56g) unsalted butter, melted
3 cloves fresh garlic, finely minced or grated
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp coarse sea salt or flaky salt (for finishing)
Optional: ¼ tsp red pepper flakes or 1 tbsp grated Parmesan cheese

Step-by-Step Instructions

1.Mix the dry ingredients:Prep • 3 min.

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¾ tsp fine sea salt until fully combined.

2.Form and knead the dough:Prep • 7 min.

Make a well in the center of the flour mixture. Add the ½ cup Greek yogurt, ½ cup warm water, and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 3 to 4 minutes until smooth and elastic. If the dough feels too sticky, add 1 tablespoon of flour at a time.

3.Rest the dough:Resting • 15 min.

Shape the dough into a smooth ball, cover it with a clean kitchen towel, and let it rest at room temperature for 15 minutes. This step relaxes the gluten, making the flatbread much easier to roll out without springing back.

4.Divide and roll:Prep • 5 min.

Divide the rested dough into 6 equal portions. Lightly flour your work surface and rolling pin. Roll each piece into an oval or circle roughly 6 to 7 inches wide and about ¼-inch thick.

5.Prepare the garlic butter:Prep • 2 min.

While rolling, melt the 4 tbsp butter in a small bowl. Stir in the 3 minced garlic cloves and 2 tbsp chopped fresh parsley. Set aside near your stovetop.

6.Sear in the skillet:Cook • 2-3 min per flatbread.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Lightly oil the surface with a paper towel dipped in oil. Lay one flatbread into the dry, hot pan. Cook for 1 to 2 minutes until large bubbles form on the surface and the bottom shows deep golden-brown spots. Flip and cook the second side for another 1 to 2 minutes.

7.Brush and serve:Finish • Immediate.

Transfer the hot flatbread immediately to a plate and brush generously with the prepared garlic butter. Sprinkle with a pinch of flaky sea salt. Repeat with the remaining dough, stacking the flatbreads under a clean towel to keep them warm and pliable.

Pro-Tips for Perfect Flatbread

Heat Control is Key: If your flatbreads are scorching before puffing up, reduce the heat to medium. If they take longer than 2 minutes per side to develop color, raise the heat—cooking them too slowly dries out the dough, making it tough rather than pliable.

Yogurt Swap: You can substitute sour cream or plain full-fat yogurt for the Greek yogurt in equal measure.
Storage & Shelf Life: Store leftover flatbreads in an airtight container at room temperature for up to 2 days, or freeze them wrapped in foil for up to 2 months. Reheat in a warm skillet for 30 seconds per side.

Nutrition Information

Nutrition values are estimates per serving (1 flatbread with garlic butter).

Nutrient	Amount per Serving
Calories	245 kcal
Total Fat	10g
Saturated Fat	5g
Cholesterol	21mg
Sodium	410mg
Total Carbohydrates	32g
Dietary Fiber	1.5g
Sugars	1g
Protein	6g