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Warm, soft flatbread straight off the pan has a way of making everything else on the table feel more exciting. This garlic flatbread comes together fast, cooks in minutes, and gives you those golden bubbles and soft centres without yeast, proofing, or planning ahead.
It is the kind of quick flatbread recipe you make once and then keep coming back to. Simple pantry ingredients, a foolproof dough, and a buttery garlic finish that makes it just as good for scooping curries as it is for tearing apart and eating straight from the pan.
What Makes This Garlic Flatbread Work
- No yeast, no waiting around: This garlic flatbread no yeast dough relies on baking powder and yogurt, which means soft, fluffy bread without any rise time or temperature guessing.
- Soft inside with proper pan blistering: The dough cooks quickly in a hot pan, giving you golden patches on the outside while staying tender and pillowy inside.
- Garlic butter that actually sticks: Brushing the flatbread while it is still hot lets the garlic butter soak in instead of sliding off, so every bite tastes intentional.
- Reliable every single time: The dough is forgiving, easy to handle, and perfect for beginners who want bakery-style results without stress.
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.
Add Ins And Swaps (If You’re Feeling Extra)
These options keep the base recipe intact while letting you change things up.
- Fresh Herbs: Chopped parsley, chives, or oregano mixed into the butter add freshness and colour.
- Grated Parmesan: Sprinkle lightly over the hot flatbread so it melts into the garlic butter.
- Chilli Flakes: A pinch in the butter adds gentle heat without overpowering the garlic.
- Whole Wheat Flour: Swap half the flour for whole wheat for a slightly nuttier flavour. You may need a splash more milk.
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: Turn dough on a floured surface and knead 2 to 3 minutes until smooth and semi-sticky.
- 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: Lightly oil a nonstick pan over medium heat, cook each flatbread 2 minutes until bubbled, flip and cook until golden while pressing gently.
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.
Pro Tips For Best Results
- Keep the heat at medium so the flatbread cooks through before browning too fast.
- Cover cooked flatbreads with a clean towel to keep them soft while finishing the batch.
- If the dough feels sticky, dust lightly with flour rather than overworking it.
- Roll thinner for crisp edges or slightly thicker for softer centres.
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.
I have literally never left a comment on a recipe in all my 30 years of life but THESE ARE SO. GOOD. I halved the recipe since it’s just my husband and me, but they were gone the same night. Soft and easy, and after each came out of the pan I rubbed a smashed clove of garlic on them and added a sprinkle of salt. We had these with a homemade palak paneer recipe and they were perfect. Thank you!
This recipe was so easy and simply delicious !
Oh my, they were so soft and delicious! My family devoured them! Thank you
Can this be made with whole milk plain yogurt instead of Greek yogurt. It’s all I have on hand?
The Butter Chicken and the Flat Bread recipes are absolute 5* keepers.
Thank you so much !! Will definitely be trying more of your recipes.
Looking forward to making these flatbreads (I would like to try using whole wheat flour) but I won’t be able to eat them all at once. Can they be stored in the freezer? Should they have paper towel or anything between them? Thanks ever so much.
Hey! Is there any way you could repost your old recipe for flatbread? I recently had to go gluten free and your original recipe worked so well with the gluten free flours.
Yes!! I miss the original too!
Hi Chelsea. The recipe has been replaced with the original for you all!
Thank you so much 🙂
I was also hoping for the old recipe too if possible! I always have greeK yogurt on hand. 🙂
I’m excited to try the new one too.
Hi Melanie! All done!
Hi Janie! All done!
I cooked this with my sons, we live in a rural area in Switzerland where the only delivery option is pizza… and I was craving Indian food. I was surprised to find I had all the spices at home! We adjusted the heat for the kids’ taste. We made the flatbread, too. Delicious! Thanks for the recipe.
(Incidentally the boys learned some chicken anatomy, too, since we had to de-bone the thighs… 🙂
Sorry, the comment was for the chicken tikka masala… and the flatbread. Both fantastic.
I was a little concerned about the texture of the batter at first, but after i rolled out the dough and cooked the flatbreads, they turned out amazing! I’m definitely using this recipe from now on.
What is the weight of a cup of flour? There seems to be some variation in the precise weight online! The dough I have just made is very sticky. I used 350 gr of plain flour. Any comments please?
i had the same problem and i used 400g of plain flour and still had to add more. maybe i overdid the wet ingredients but i do think the issue is with the “cups” of flour. but, they turned out ok in the end and were all eaten!