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Looking for the perfect garlic flatbread you can whip up in minutes? This quick flatbread recipe is soft and fluffy on the inside, golden and crisp on the edges, and so easy to make. Using simple ingredients like Greek yogurt, a splash of oil, and a pinch of baking powder, you’ll get a beautiful rise without any yeast.
Lightly crush each one with garlic-infused olive oil for a fragrant, garlic butter flatbread you’l want to serve with everything. And if you’re after the ultimate shortcut, this is your go-to-garlic flatbread no yeast recipe.
What Makes This Garlic Flatbread Work
This garlic flatbread gives you all the flavor and texture you love without the hassle of yeast. Greek yogurt and baking powder create a light, tender crumb, while touch of oil keeps each piece soft and pliable. Cooking them in a hot skillet delivers fluffy center with crisp, golden ages.
A quick brush of garlic butter transforms this quickbread recipe into something special. It’s the ultimate garlic flatbread no yeast option for busy weeknights or effortless entertaining. Simple ingredients, big flavor, and ready in minutes; what’s not to love?
What Goes Into Garlic Flatbread
You only need a handful of pantry staples to make this garlic flatbread, and you might already have them on hand.
- Plain Flour: The base of the dough, providing structure and chew.
- Greek Yogurt: Adds moisture and a slight tang while helping the flatbread stay soft.
- Olive Oil: Keeps the dough tender and adds rich flavor during cooking.
- Garlic Powder: Optional, but perfect for infusing that signature garlicky aroma throughout the bread.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Flatbread
- Mix Dry Ingredients
Whisk flour, baking powder, salt, and optional garlic powder in a large bowl. Make a well in the center.
- Add Wet Ingredients
Pour in yogurt, oil, and 1/2 cup milk. Stir with a wooden spoon until the flour starts to hydrate.
- Adjust and Bring Together
If the mixture looks dry or crumbly, gradually add the remaining milk. Use your hands to bring the dough together until combined.
- Aim for Soft and Sticky
The dough should be workable but slightly sticky, which gives soft, moist flatbreads. Avoid adding extra flour at this stage.
- Knead Briefly
Turn dough onto a lightly floured surface and knead 2 to 3 minutes until smooth and semi-sticky. Add only a dusting of flour if it clings too much.
- Rest the Dough
Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Rest 30 minutes.
- Portion and Roll
Knead a few times, then divide into 6 balls for larger wraps or 8 for smaller. Flatten and roll each to about 5 mm thick.
- Cook and Serve
Lightly oil a nonstick pan over medium heat, cook each flatbread 2 minutes until bubbled, flip and cook until golden while pressing gently. Stack in a towel to keep warm, then brush with olive oil or garlic oil before serving.
This garlic flatbread is perfect for soaking up rich sauces, scooping hearty fillings, or adding a garlicky twist to your favorite mains. Try serving it with Chicken, Green Bean and Butternut Squash Curry for a warming dinner, or pair it with Creamy Garlic Shrimp Cauliflower Rice Risotto for a decadent seafood feast. For something a little different, use it as a side for Sausage Eggplant Lasagna with Ricotta Pesto — the garlic notes play beautifully with the cheesy, herby layers.
Recipe FAQ’s
Absolutely! This recipe is a garlic flatbread no yeast version that uses baking powder for lift. You’ll still get soft, fluffy bread without the extra time needed for yeast to proof.
Plain Greek yogurt is ideal for this quick flatbread recipe because it’s thick and creamy, which gives the dough a tender texture. You can also use plain natural yogurt if that’s what you have on hand.
Definitely. Mince fresh garlic and mix it into melted butter or olive oil, then brush it onto the cooked flatbreads for an even more flavorful garlic flatbread.
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Easy Flatbread Recipe
Ingredients
FLATBREADS
- 3 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder optional
- 3/4 cup plain Greek yogurt or natural plain yogurt
- 1/4 cup vegetable oil or olive oil, plus extra for cooking
- 3/4 cup milk divided
Instructions
- Whisk flour, baking powder, salt and garlic powder together in a bowl. Make a well in the centre. Add yogurt, oil and 1/2 cup (125ml) of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if mixture is too dry or crumbly. Bring the dough together with your hands. The dough should be workable BUT sticky to the touch (sticky dough = soft, moist flatbreads).
- Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if too sticky. Knead to form a smooth, soft and semi-sticky ball, about 2-3 minutes.
- Return dough to lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
- Knead dough a few more times until smooth. (You shouldn't need any extra flour at this point to knead, as the oil from the dough will help you).
- Divide dough into 6 equal balls for larger wraps, or 8 balls for smaller wraps. Working one piece at a time, flatten one ball out with the palms of your hands. Use a rolling pin to roll it to about 5mm thick (about 1/8-inch).
- Lightly grease a nonstick pan with a drizzle of olive oil, (about 1/2 teaspoon), over medium heat. Cook one flatbread for 2 minutes on one side (it will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
- While one piece is cooking, roll the next piece out and repeat steps above (working one flatbread at a time avoids them from drying out).
- Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest — the steam helps keep them soft.
- To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love these with felafel because they wrap up better than pita. My dough was very sticky and I milled soft white wheat. I make my own yogurt and drained off some whey, but I will try using 1/3 c. Of milk next time. The taste is great with the yogurt in it. I made 7 with the recipe.
This flat bread was fantastic. I cut it into eighths and they were still very big. Fantastic. I let the dough rest for almost an hour at room temp in the counter, and yes it was covered. But, I forgot to cover the dough in oil, but it didn’t need it.
These rolled out super easy. I rolled them to 1/8 inch and they puffed up so nicely. My daughter kept raving about them.
I have made this recipe twice now and both times has been brilliant
The second time I made this I split the dough over two days and found the second day was easier to roll and so the flatbreads were bigger and thinner.
I have now transferred this recipe to my main recipe collection meaning as we intend to cook it often.
Thank you
Hi Rav, it’s great that you’ve made the recipe twice and both times it turned out brilliant for you! The idea of splitting the dough over two days for easier rolling and achieving bigger, thinner flatbreads is a fantastic tip. I’m honored that the recipe has found a place in your main collection! Thank you for your kind words, and I’m glad you plan to cook it often.
I made these last night and they were gorgeous! They’re definitely going to be a regular addition to family meals. Everyone asked for seconds and as the recipe produced 8, they weren’t disappointed. I made the mistake of cooking them on a high heat but they were still gorgeous. I’ll cook on medium next time. You’re a Godsend Karina!
Wouldn’t you know it! I was on Swasthi’s website but wheat flour was called for and I don’t have any. Googling ‘easy flatbreads ‘ Lo and behold, I’m directed to my favourite recipe creator, Karina! I’m going to make these tonight with butter chicken masala. I’ll let you know how I get on but I’m already confident because all of your recipes always turn out fab!
Your flatbread recipe was yummy. My husband (who isn’t fond of flatbread loved them. Thank you for a recipe I’ll be making again and again.