The best and simplest flatbread I’ve ever had. No yeast, no kneading, no rolling, so simple and quick that anyone can make it at home. They can be used as flatbread, tortillas or wrappers.
Ingredients
[6 sheets]
- 200g All-purpose flour
- 3 cloves Minced garlic
- 1tsp Salt
- 1tbsp Melted unsalted butter
- 2.5 tbsp chopped coriander
- 380ml Water
How to make:
- Put the all-purpose flour, salt, minced garlic and water in a container and mix well.
- Add melted unsalted butter and chopped coriander and mix well.
- Heat the pan over a medium heat. Add a teaspoon of oil and use a large spoon to scoop 2 half spoonfuls of batter into the pan.
- Fry for 1 to 2 minutes and then turn the other side for 1 to 2 minutes. Turn back and forth 2 to 3 times until the batter bubbles.
- If there are bubbles, you need to turn the heat to high. You’ll see large bubbles.
- Repeat the process for the rest of the garlic flatbread (paratha).
What to serve with:
I usually make extra portions and freeze them to prepare meals. It can be prepared as a quick dinner with chicken shawarma or Thai chicken satay as a wrapper or used as a dipping bread for butter chicken.
For breakfast as a substitute for quesadilla – Sweet Corn Breakfast Quesadilla, Cheesy Breakfast Quesadillas with Mushrooms and Tomatoes or Egg Burrito.
Other bread or pastry to try:
No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
No-Knead Sandwich Rolls
Easy Cheese and Potato Bread
Best Egg Burrito Recipe: Breakfast Recipe
Apple Tartlet
Watch how to make:
Garlic Flatbread Recipe with Liquid Batter – No Knead, No Dough
Prep : 5 minutes
Cook : 20 minutes
Serving :
Print
The best and simplest flatbread I've ever had. No yeast, no kneading, no rolling, so simple and quick that anyone can make it at home. They can be used as flatbread, tortillas or wrappers.
Ingredients
- 200 g All-purpose flour
- 1 tbsp Minced garlic
- 1 tsp Salt
- 1 tbsp Melted unsalted butter
- 2.5 tbsp chopped coriander
- 380 ml Water
Instructions
- Put the all-purpose flour, salt, minced garlic and water in a container and mix well.
- Add melted unsalted butter and chopped coriander and mix well.
- Heat the pan over a medium heat. Add a teaspoon of oil and use a large spoon to scoop 2 half spoonfuls of batter into the pan.
- Fry for 1 to 2 minutes and then turn the other side for 1 to 2 minutes. Turn back and forth 2 to 3 times until the batter bubbles.
- If there are bubbles, you need to turn the heat to high. You'll see large bubbles.
- Repeat the process for the rest of the flatbread (paratha).
Video
Tips & Notes:
- I usually make extra portions and freeze them to prepare meals. It can be prepared as a quick dinner with chicken shawarma or Thai chicken satay as a wrapper or used as a dipping bread for butter chicken.
- For breakfast as a substitute for quesadilla – Sweet Corn Breakfast Quesadilla, Cheesy Breakfast Quesadillas with Mushrooms and Tomatoes or Egg Burrito.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
Leave a Reply