Homemade soft garlic flatbread

This homemade pan-cooked garlic flatbread is soft, easy and very flavourful. A quick bread with active dry yeast to be prepared in a few hours. It is soft thanks to the addition of milk mixed with lemon juice (curdled milk). The addition of garlic makes this bread fragrant and perfect to accompany Indian curry, stews and dishes with lots of gravy or creamy sauces. If you don’t like the taste of garlic, you can use your favorite herbs such as rosemary, parsley, turmeric or paprika.

Homemade soft garlic flatbread
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Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Category: bread

Cuisine: vegetarian

Author: B S

Servings:  8 – 12 flatbreads

Homemade soft garlic flatbread

Quick and soft garlic flatbread cooked in a pan or in a cast iron skillet.


  • 350 g of all-purpose flour
  • 1 teaspoon salt
  • 3.5 g active dry yeast (1 teaspoon)
  • 240 ml of warm water
  • 1/2 (half) teaspoon of sugar
  • 1/4 (a quarter) cup of olive oil
  • 4 cloves of garlic
  • 50 ml of milk
  • 1 teaspoon lemon juice
  • Read instructions below.


About 2 hours waiting time.

Instructions homemade soft garlic flatbread

Stir milk with the lemon juice and set aside for 10 minutes to make it curdle.

The dough of this bread is rather hydrated. If you knead by hand and you are not used to working with this type of consistency, you can help yourself by adding a maximum of 50 g more flour.

In a bowl of the mixer stir flour and salt. Add active dry yeast and sugar. Add also minced garlic cloves, olive oil, warm water and curdled milk.

Knead for 10 or more minutes. If you knead by hand, work for a long time until the dough becomes smooth and very elastic. Move to the slightly greased bowl, cover with the cotton cloth and leave to rise in a warm place until it doubles in volume. In my case 2 hours.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

The cooking method

Deflate the dough and divide it into 8 – 12 equal parts. Heat the thick-bottomed pan or a cast iron skillet without and leave it on a low heat.

On a lightly floured surface, spread the dough using the fingertips, creating 0.5 – 1 cm high discs. Put one disc at a time on the pan and as soon as bubbles appear on the surface, 60 – 90 seconds, turn to the other side and cook again for 30 – 60 seconds. You have to experiment with the flame to get the perfect temperature. If the flame is too high it will burn the surface instead if it is too low it will make them too dry at the end of the cooking.

Put your baked bread on a plate, or even better a basket, covered with a cotton kitchen towel. Continue in this way until you finish the dough.

To be consumed within a day.

lot of love. B.

p.s. A perfect recipe where you can use this delicious bread is my Easy and creamy chickpea curry. (foto below)

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Can the prep time be updated, partly my own mistake I will admit for not reading on full but got half way through making only to realize it took an extra 2 hours to make which made it pointless for what I needed it for

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