This flatbread recipe with garlic and herbs is my go-to for when I want soft, thick, and flavorful bread without spending hours in the kitchen. I make it in a skillet, so it’s quick, easy, and ready in less than 40 minutes. The combination of fresh herbs, rich olive oil, and aromatic garlic makes it the perfect partner for soups, salads, or even as a base for quick pizzas.

Why You’ll Love This Recipe

I love this recipe because it’s as simple as it is satisfying. The dough comes together in one bowl with no kneading or proofing, which means I can have fresh bread whenever I want without planning ahead. The Greek yogurt keeps it tender and moist, while the chives, parsley, and garlic give it a fresh, savory kick. It cooks in minutes on the stovetop, so I don’t even have to turn on the oven. Plus, the rustic shape means there’s no stress about making it perfect—each piece has its own charm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Chives, minced
Parsley, finely chopped
Plain, full-fat Greek yogurt
Olive oil
Garlic cloves, pressed
Water

Directions

I start by whisking together the flour, baking powder, and salt in a large bowl. Then I stir in the chives and parsley.
I mix the pressed garlic with olive oil and pour it into the bowl along with the Greek yogurt and water.
Using a spatula or wooden spoon, I mix until the dough comes together into a soft, moist ball—there’s no need to knead it.
I turn the dough onto a floured surface, divide it into 6 equal portions, and roll each into a ball.
I press each ball into a rustic 6–7 inch round and set them aside on a parchment-lined sheet.
I heat a non-stick skillet over medium heat, brush one side of a flatbread with olive oil, and cook for about 1 minute 30 seconds until golden.
I brush the top with olive oil, flip, and cook for another 1 minute 15–30 seconds.
Once cooked, I brush each with more olive oil and sprinkle extra herbs on top before serving.

Servings and timing

Yield: 6 flatbreads
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes

Variations

I sometimes swap the chives and parsley for rosemary and thyme for a more earthy flavor.
For a spicy twist, I add a pinch of red pepper flakes to the dough.
If I want a more Mediterranean feel, I mix in a little crumbled feta before shaping the dough.

Storage/Reheating

I let the flatbreads cool completely, then store them in a zip-top bag in the fridge for up to 4 days. To reheat, I warm them in a toaster oven or skillet over medium heat for 1–2 minutes until soft and fragrant again.

FAQs

Can I make this flatbread without Greek yogurt?

I find Greek yogurt gives the best texture and flavor, but in a pinch, I can use plain regular yogurt. The dough will be softer and slightly stickier.

Can I freeze the cooked flatbread?

Yes, I wrap each piece tightly in foil and store them in a freezer bag for up to 2 months. I reheat from frozen in a skillet or toaster oven.

Can I use dried herbs instead of fresh?

I prefer fresh herbs for their brightness, but I can use dried—just reduce the amount to about one-third since dried herbs are more concentrated.

Can I cook these on a grill instead of a skillet?

Absolutely! I preheat the grill to medium-high and cook them the same way, which gives them a lovely smoky flavor.

Can I make the dough ahead of time?

Yes, I can prepare the dough up to a day in advance, wrap it well, and keep it in the fridge until I’m ready to cook.

Conclusion

I keep this flatbread recipe close because it’s quick, forgiving, and endlessly adaptable. Whether I’m serving it with a hearty soup, turning it into a wrap, or enjoying it warm with olive oil for dipping, it never fails to impress. Once I started making this skillet flatbread at home, I stopped buying store-bought versions—and I doubt I’ll ever go back.

Flatbread Recipe with Garlic and Herbs

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Author: Yusraa
Total Time: 38 minutes
Yield: 6 flatbreads
Diet: Vegetarian

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Description

A quick and easy skillet flatbread flavored with fresh garlic, herbs, and olive oil, ready in under 40 minutes with no kneading or proofing required.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons chives, minced

2 tablespoons parsley, finely chopped

3 garlic cloves, pressed

3 tablespoons olive oil (plus extra for brushing)

1 cup plain full-fat Greek yogurt

3–4 tablespoons water

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Instructions

In a large bowl, whisk together flour, baking powder, and salt. Stir in chives and parsley.
Mix pressed garlic with olive oil, then add to the bowl along with Greek yogurt and water.
Stir until the dough comes together into a soft, moist ball. No kneading required.
Turn dough onto a floured surface, divide into 6 equal portions, and roll each into a ball.
Press each ball into a rustic 6–7 inch round.
Heat a non-stick skillet over medium heat. Brush one side of a flatbread with olive oil and cook for 1 minute 30 seconds until golden.
Brush the top with olive oil, flip, and cook another 1 minute 15–30 seconds.
Brush cooked flatbreads with more olive oil and sprinkle extra herbs before serving.