Why You’ll Love Garlic Herb Flatbread Recipe

It comes together with only 8 ingredients and one bowl, making it great for weeknight cooking.
No oven needed — you’re cooking the flatbreads on the stovetop, which means quicker results and less heat in the kitchen.
The garlic and herb infusion gives the bread a flavorful boost that elevates it beyond a plain flatbread.
Versatile: use it as a wrap, for dipping, or alongside soups and stews.
It’s vegan and dairy‑free, suitable for many diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Active dry yeast (1 packet / ~2¼ tsp)
2 cloves garlic, minced (~1 Tbsp)
1 Tbsp minced herbs (such as rosemary + thyme)
¾ tsp sea salt
½ tsp organic cane sugar
1¼ cups all‑purpose flour
¾ cup spelt flour (or substitute more all‑purpose flour)
1 Tbsp olive oil (plus more for coating bowl)
¾ cup warm water*

*Warm water at about 110 °F (43 °C) to activate the yeast.

Directions

In a large mixing bowl, whisk together the yeast, minced garlic, minced herbs, sea salt, sugar, all‐purpose flour and spelt flour.
Make a well in the dry ingredients and add the olive oil and about two‐thirds of the warm water. Stir with a wooden spoon. Add more water if needed until a dough forms.
Transfer the dough to a clean, well‑floured surface and knead for about 2 minutes until smooth and elastic, adding more flour if it sticks.
Wipe out the mixing bowl, coat lightly with oil, place the dough back seam‑side down, cover with a damp towel or plastic wrap, and set in a warm place to rise for about 1 hour (until doubled in size).
Once risen, divide the dough into 6 even pieces. Place them on a clean surface and cover with a damp towel; let them rest briefly.
Meanwhile, heat a large skillet (cast iron or heavy duty) over medium‑high heat (~375 °F / 190 °C).
On a lightly floured surface, roll each piece of dough into a fairly thin circle (less than 1/8 in thick).
Lightly grease the preheated skillet. One at a time, cook each flatbread for about 2½ minutes on one side, then flip and cook another ~2½ minutes on the other side until light golden and cooked through. Add more oil to the skillet as needed.
Enjoy immediately or let the breads cool and store in a sealed bag or container for up to 3 days.

Servings and timing

Makes 6 flatbreads.
Prep time: ~1 hour 30 minutes (includes rising time)
Cook time: ~30 minutes
Total time: ~2 hours

Variations

Use all‑purpose flour if you don’t have spelt flour; the texture may be slightly different but it works.
Use dried herbs instead of fresh (for example about 1 tsp of dried herb mix) if fresh herbs aren’t available.
Add other flavorings: chopped rosemary, cumin, fennel seeds, smoked paprika, or even a bit of grated cheese if not vegan.
Make smaller flatbreads (mini size) by dividing dough into more pieces; perfect as appetizer or slider wraps.
For a gluten‑free version: use a dedicated gluten‑free flatbread dough recipe rather than substituting directly due to rising/texture differences.

Storage/Reheating

Store cooked flatbreads in a well‑sealed bag or container at room temperature for up to 3 days (best when fresh).
To freeze, it’s recommended to freeze the dough rather than the cooked bread for best texture.
Reheating: warm in a toaster oven, or reheat on a skillet with a few drops of water, or microwave wrapped in a damp paper towel until warm.

FAQs

Can I substitute instant dry yeast for active dry yeast?

Yes — you can use instant dry yeast in a 1:1 substitution for active dry yeast.

What if my dough doesn’t rise/double in size?

If the dough doesn’t visibly double, make sure your water was the right temperature (~110 °F/43 °C) and that your yeast is fresh. You can allow a bit more rising time in a slightly warmer spot.

Can I use all spelt flour instead of mixing with all‑purpose flour?

Using all spelt flour is possible, but the texture might turn out denser and a bit more dry compared to the mix with all‑purpose flour.

Can I omit the oil in the dough?

You can omit or reduce the oil if you prefer, though the dough may be a little tougher and less tender. Oil helps with texture and flavor.

Can I prepare the dough the night before?

Yes — you can cover and refrigerate the dough overnight for a slow rise. If it hasn’t doubled by morning, let it rest in a warm spot for about 30 minutes before proceeding.

Can this dough be used for pizza?

Yes — you can roll the dough a bit thinner and use it as a pizza base. Then cook accordingly and top as desired.

What if I don’t have spelt flour?

You can substitute more all‑purpose flour instead of spelt flour. Many users report success with that substitution.

Can I make this flatbread gluten‑free?

This specific recipe is not gluten‑free because of the wheat/spelt flour and yeast rising. For a gluten‑free version you’ll need a recipe formulated for gluten‑free flour blends.

How thin should I roll out the dough?

Roll the dough to less than about 1/8 inch thick (but not extremely paper‑thin) before cooking — this helps ensure it cooks through without burning.

What is the best skillet heat level for cooking?

Medium‑high heat (~375 °F/190 °C) works well, but since stovetops vary, if the breads start to burn reduce the heat to medium or medium‑low and cook slightly longer until golden.

Conclusion

This garlic‑herb flatbread is a wonderful homemade bread option that’s both simple and satisfying. With minimal ingredients and fuss, you’ll end up with warm, flavorful flatbreads perfect for wraps, dipping or serving alongside your favourite meals. Give it a try, experiment with the herbs or shape, and enjoy the result of fresh bread straight from your skillet.