Easy Garlic Flatbread Recipe | No-Knead Liquid Batter Flatbread
A quick, no-knead garlic flatbread made from a pourable batter that cooks like a pancake and finishes with crisp, lacy edges and big garlicky flavor. Perfect for serving with soups, curries, or grilled vegetables.
Ingredients
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup plain yogurt or buttermilk or 3/4 cup milk + 1 tablespoon lemon juice; rest 5 minutes
- ⅓ –1/2 cup water to thin into a pourable batter
- 1 tablespoon olive oil
- 2 –3 garlic cloves finely grated (or 1 teaspoon garlic powder)
- 2 tablespoons olive oil or ghee plus more as needed
- 1 tablespoon butter optional
- 1 –2 garlic cloves minced (for brushing after cooking)
- Fresh parsley or cilantro finely chopped
- Flaky salt optional
- Red pepper flakes optional
Instructions
Instructions
- Warm 2 tablespoons olive oil with 1 minced garlic clove in a small skillet over low heat for 1–2 minutes until fragrant, then set aside without browning.
- Whisk flour, baking powder, and salt in a bowl.
- In a separate bowl, whisk yogurt (or buttermilk), 1 tablespoon olive oil, and the finely grated garlic.
- Pour the wet ingredients into the dry and whisk until smooth, then gradually add water until the batter is thin and pourable, like pancake batter.
- Let the batter rest for 10–15 minutes to hydrate.
- Preheat a cast-iron or nonstick skillet over medium to medium-high heat for 2–3 minutes and lightly oil the pan.
- Pour about 1/4–1/3 cup batter into the center of the pan and tilt to spread into a rough oval about 1/4 inch thick.
- Cook until the surface sets and bubbles form and the edges look golden, about 1–2 minutes.
- Flip and cook another 1–2 minutes until deep golden with lacy, crisp edges.
- Brush the hot flatbread with the warm garlic oil and a little butter if using, then sprinkle with chopped parsley, flaky salt, and red pepper flakes.
- Repeat with the remaining batter, adding a little oil to the pan between flatbreads.
Notes
Yield makes about 4 medium flatbreads. Adjust batter with small amounts of water or flour to maintain a thin, ribboning consistency; thinner batter yields crispier edges. If flatbread looks pale, increase pan heat slightly; if it burns before setting, lower heat or thicken batter. For softer, pliable flatbread, keep batter slightly thicker and cook over medium heat, then stack and wrap in a towel to steam. Storage: room temp up to 8 hours; refrigerate up to 3 days; freeze up to 2 months. Reheat in skillet 1–2 minutes per side, oven at 375°F for 6–8 minutes, or air fryer at 350°F for 3–4 minutes. Can be baked: preheat oiled sheet pan at 450°F, bake 6–8 minutes, flip and bake 2–3 minutes, then brush with garlic oil.