Delicious and aromatic and buttery, these garlick herbed flatbreads are so enjoyable to make when they puff up in your skillet. Wrap them with your shawarma dip them with hummus or like I do just dip in with this lovely garlic and butter.
Garlic Herbed Flat Bread
Delicious and aromatic and buttery, these garlick herbed flatbreads are so enjoyable to make when they puff up in your skillet. Wrap them with your shawarma dip them with hummus or like I do just dip in with this lovely garlic and butter.
Garlic Herbed Flat Bread
- 1 cup warm water
- 2 teaspoon yeast
- 1 tablespoon honey/sugar
- 2 tablespoons olive oil
- 3/4 cup yogurt
- 1 tablespoon salt
- 3 cups all-purpose flour
- 1 cup rye flour
- 1/4 cup chopped herbs
- 2 gloves garlic chopped
Garlic Herbed butter
- 1/4 cup butter
- 2 tablespoons herbs
- 2 cloves garlic chopped
Extra butter or oil for brushing the flatbread
- Extra butter or oil for brushing the flatbread
- In a small bowl combine the yeast and honey/sugar and water. Stir and allow the yeast to bloom for 5 minutes.
- Add the flours, salt, olive oil, yogurt, herbs, garlic and stir to combine. Knead the dough on a floured surface for about 5 minutes for a soft, not sticky dough. Add more dough as needed.
- Place the dough into oiled bowl and cover let it double in size in a warm place about an hour.
- Divide the dough into 10 equal pieces. Heat a skillet on the stove and while it is heating, roll one of the pieces of the dough into a 7 to 8-inch circle and brush with oil or butter.
- Place the flatbread in the hot pan oiled side down and cook for about 2 minutes until bubbly and buffed up brush then brush with some oil/ butter and flip over and cook the other side about a minute.
- Repeat these steps with the remaining pieces of dough.
Garlic Herbed butter
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In a small pan heat the butter and the garlic and the herbs season with salt to taste.
Garlic Herbed Flatbread
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