Garlic Herb Flatbread

Name: Garlic Herb Flatbread
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6
Ingredients: 1 packet active dry yeast ((1 packet yields 2 1/4 tsp)); 2 clove garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)); 1 tbsp minced herbs ((rosemary and thyme)); 3/4 tsp sea salt; 1/2 tsp organic cane sugar; 1¼ cup Bob’s Red Mill Unbleached All-Purpose Flour; 3/4 cup Bob’s Red Mill Spelt Flour (or sub more all purpose); 1 tbsp olive oil ((plus more for coating bowl)); 3/4 cup warm water*

By Minimalist Baker · Minimalist BakerPublic

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1-bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs. Pillowy, soft, tender, and perfect for wraps or dipping.

Prep: 90 min
Cook: 30 min
Total: 120 min
Servings: 6

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Recipe source

This recipe was taken from Garlic Herb Flatbread · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1packet active dry yeast ((1 packet yields 2 1/4 tsp))
2 clovegarlic, minced ((2 cloves yield ~1 Tbsp or 6 g))
1 tbspminced herbs ((rosemary and thyme))
0.75 tspsea salt
0.5 tsporganic cane sugar
1.25 cupBob’s Red Mill Unbleached All-Purpose Flour
0.75 cupBob’s Red Mill Spelt Flour (or sub more all purpose)
1 tbspolive oil ((plus more for coating bowl))
0.75 cupwarm water*

Steps

1
To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
2
Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
3
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
4
Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
5
Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
6
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~190°C/ 190 C).
7
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
8
Lightly grease preheated skillet and lay down flatbread. Don’t touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
9
Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

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Per portion

Calories: ~22.6 kcal
Protein: ~0.1 g
Fat: ~2.2 g
Carbs: ~0.6 g
Fiber: ~0 g
Sodium: ~290.2 mg

4 ingredients still need USDA food links. minced herbs ((rosemary and thyme)) is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

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Partial · 5/9 ingredients linked