This Garlic Flatbread made from a liquid dough is a revelation in speed and simplicity. No yeast, no kneading, no waiting—just mix, pour, and cook. The batter comes together in under three minutes and cooks into soft, flexible flatbreads that are infused with the bold aroma of garlic and fresh herbs. Think of it as a cross between a dosa and a pancake, but with the heartiness of a paratha and the ease of a crepe. It’s perfect for wrapping, dipping, or layering with your favorite fillings. Whether you’re short on time or avoiding yeast, this recipe delivers flavor and texture without compromise. Plus, it’s endlessly customizable—add spinach, chili flakes, or grated cheese to make it your own.
🧂 INGREDIENTS:
(Makes 6–8 flatbreads)
- 1 cup all-purpose flour
- ½ cup whole wheat flour (optional for added fiber)
- 1½ cups water (adjust for consistency)
- 3–4 garlic cloves, finely minced or grated
- 2 tablespoons chopped fresh coriander or parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes (optional)
- 1 tablespoon oil (for batter)
- Oil or ghee for cooking
🥄 INSTRUCTIONS:
1. Make the liquid dough:
In a mixing bowl, combine all-purpose flour and whole wheat flour. Add salt, pepper, chili flakes, and minced garlic. Stir in the chopped herbs. Gradually pour in water while whisking to avoid lumps. The batter should be pourable—similar to pancake batter but slightly thinner. Add 1 tablespoon oil and mix well.
2. Heat the pan:
Place a non-stick or cast-iron skillet over medium heat. Lightly grease with oil or ghee. Once hot, pour a ladleful of batter onto the center and swirl gently to spread into a thin circle. You can use the back of the ladle or tilt the pan to help it spread.
3. Cook the flatbread:
Let it cook for 1–2 minutes until bubbles form and the edges begin to lift. Flip carefully and cook the other side for another 1–2 minutes until golden spots appear. Press gently with a spatula for even browning.
4. Repeat and stack:
Transfer the cooked flatbread to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, greasing the pan lightly between batches if needed.
5. Serve warm:
Serve immediately with chutney, yogurt dip, hummus, or wrap around sautéed vegetables, grilled chicken, or scrambled eggs. These flatbreads are soft enough to roll and sturdy enough to hold fillings.
🍽️ VARIATIONS & TIPS:
- Spinach boost: Add finely chopped spinach or methi leaves to the batter for a nutritious twist.
- Cheesy version: Stir in grated cheddar or mozzarella for melty pockets.
- Gluten-free option: Use chickpea flour or rice flour instead of wheat (adjust water accordingly).
- Storage: Refrigerate leftover batter for up to 2 days. Stir before using. Cooked flatbreads can be reheated on a dry pan or wrapped in foil and warmed in the oven.
This recipe is a testament to how minimal ingredients and smart technique can yield maximum flavor and versatility. Let me know if you’d like to build a series around quick flatbreads or explore regional twists like besan chilla, ragi dosa, or oat rotis. I’m ready to roll with you!