Garlic and Herb Flatbreads
Soft, puffy flatbreads cooked in a hot pan and brushed with garlic and parsley oil, ideal for dipping.
- Time1 hr 15
- LevelEasy
- Costabout £0.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 300kcal
- 50.5gcarbs
- 1.4gof which sugars
- 8gfat
- 2.3gsaturates
- 6.9gprotein
- 2.3gfibre
- 1.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a large bowl. Add the water and 1 tbsp of the oil and mix to a rough dough.
- 2
Knead on a lightly floured surface for 8 minutes, until smooth and springy. Put back in the bowl, cover and leave somewhere warm for 45 minutes, until doubled.
45 min - 3
Warm the remaining oil in a small pan over a low heat with the garlic for 1 minute, until it just smells sweet. Do not let it brown. Stir in the parsley and take off the heat.
- 4
Divide the dough into 6 balls and roll each into a thin oval about 3 mm thick.
- 5
Heat a dry frying pan until very hot. Cook each flatbread for 1 to 2 minutes a side, until puffed with brown spots.
1 min 30 s - 6
Brush with the garlic oil while hot and stack under a tea towel to keep soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
