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No. 0388 Middle Eastern Free recipe

Skillet-Blistered Flatbreads with Garlic Herb Oil

Soft, pale flatbreads cooked in a dry skillet develop charming brown freckles while staying tender and foldable. Stacked warm in parchment, they are served with a vivid dip of olive oil, crushed garlic and chopped herbs. No oven or long rise needed, making these a quick companion for soups, stews and grilled vegetables.

4.1 from 445 cooks

Stack of pale pan-cooked flatbreads with browned spots, parsley sprig and green herb oil
Photo: Sandra Filipe on Pexels
Prep
15 min
Cook
20 min
Total
35 min
Serves
6
Level
Easy
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Method 6 steps

  1. Stir together the flour, baking powder and salt, then add the yogurt, water and 1 tbsp olive oil and knead briefly into a soft dough.

  2. Cover and rest 15 minutes while you mix the remaining olive oil with the garlic, parsley, dill and a pinch of salt in a small bowl.

  3. Divide the dough into 8 balls and roll each into a 7-inch round about 1/4 inch thick.

  4. Heat a dry cast iron skillet over medium-high heat and cook each flatbread 1 1/2 to 2 minutes per side, until puffed with scattered brown spots.

  5. Stack the hot breads in parchment so they steam and stay soft.

  6. Top the stack with a parsley sprig and serve with the garlic herb oil for dipping.

Tap a step to mark it done.

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