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Homemade Garlic Flatbread

User Rating 5 Star Rating (1 Review)

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Homemade Garlic Flatbread

Homemade Garlic Flatbread

Photo (c) John Mitzewich
This homemade garlic flatbread recipe is very simple, and if you haven't tasted freshly made flatbread before, you should give this a try. When you compare this delicious garlic-scented version to store-bought, it's no contest.

Makes 6 Garlic Flatbreads

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 8 ounces all-purpose flour (about 1 3/4 cup)
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup vegetable shortening
  • 3 cloves, very finely minced or crushed garlic
  • 1/2 cup hot water

Preparation:

Sift the flour, salt, and baking powder to a mixing bowl. Add the shortening and garlic, and work into the flour with a pastry cutter until the mixture resembles coarse crumbs.

Pour in the hot water and stir with a fork to combine. Pour mixture on a lightly floured surface and knead with your hands for about 3 minutes to form a smooth, soft dough (add more flour as you knead if the dough is too sticky). Place back in the bowl, cover with a towel and let rest 20 minutes.

Divide the dough into 6 balls, and roll between your palms to make as smooth as possible. With a rolling pin, roll out each ball of dough into a thin circle about 1/8-inch thick.

Preheat a dry cast iron or non-stick pan over medium-high heat. Place the flatbread in the hot pan and cook for one minute, or until small air bubbles appear. Flip over and cook for another minute, and then finish by flipping over one last time for another minute. During the third minute the bread may puff up (which is normal and desired), and small charred spots will form on the surface.

Remove to cool slightly. Once all are finished, the flatbread is ready to eat. May be kept in a warm oven if you want to serve them all at once.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Betty in Maine, Member BettyinMaine

This was as good, if not better than the ones I get in the restaurant. I added crushed rosemary and lots of chopped garlic to the dough and topped it with pesto, a little shredded pizza cheese, (melts faster) and drizzled it with a touch of balsamic vinegar reduction. Yummo

8 out of 8 people found this helpful.

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