This homemade pan-cookedgarlic 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.
Quick and soft garlic flatbread cooked in a pan or in a cast iron skillet.
Course bread
Cuisine Ovo-lacto vegetarianism
Keyword bread with active dry yeast, easy bread, flatbread, garlic, homemade, homemade bread, quick bread
Prep Time 20 minutesminutes
Cook Time 3 minutesminutes
Total Time 23 minutesminutes
Servings 10flatbreads (about)
Calories 123kcal
Ingredients
350gof all-purpose flour
1teaspoonsalt
3.5gactive dry yeast1 teaspoon
240mlof warm water
1/2teaspoon of sugar
1/4cup of olive oil
4clovesof garlic
50mlof milk
1teaspoonlemon juice
Instructions
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.
Note from the author of this recipe
While you are preparing your bread I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
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.
Notes
About 2 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
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
I'm trully sorry, I normally put the leavening time in the recipe notes just under the ingredients. I forgot this time.
OMG... First time ever making this. So good! Thank you so much! My family loved them and I wasn’t sure how it wound turn out. But everyone was fantastic. Letting them sit in a basket under a linen towel made all the difference.
I am so happy that you loved it. I also put them in a basket with a cotton cloth so they won’t get soggy or dry.
is It possible to make dough and freeze it. Or make them and then freeze. Thank, Marie
Hello Marie. I wouldn't reccomend freezing the dough but they freeze just fine once they are cooked. Just freeze them in a ziplock or air tight container as soon as they are prepared and cooled down.
Can you use buttermilk instead of mixing the milk with the lemon?
View Comments
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
I'm trully sorry, I normally put the leavening time in the recipe notes just under the ingredients. I forgot this time.
OMG... First time ever making this. So good! Thank you so much! My family loved them and I wasn’t sure how it wound turn out. But everyone was fantastic. Letting them sit in a basket under a linen towel made all the difference.
I am so happy that you loved it. I also put them in a basket with a cotton cloth so they won’t get soggy or dry.
is It possible to make dough and freeze it. Or make them and then freeze. Thank, Marie
Hello Marie. I wouldn't reccomend freezing the dough but they freeze just fine once they are cooked. Just freeze them in a ziplock or air tight container as soon as they are prepared and cooled down.
Can you use buttermilk instead of mixing the milk with the lemon?
Absolutely yes!