The Communal Pantry
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The Communal Pantry
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Italian Herb Flatbread

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By Kris Legg

Soft, pillowy skillet flatbread seasoned with Italian herbs and finished with garlic butter.

flatbreadbreadItalianskillet

Ingredients

  • 1 packet (2 1/4 tsp) active dry yeast
  • 2 cloves garlic, minced
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 1/2 cups all-purpose flour
  • 1 Tbsp olive oil (plus more for bowl)
  • 3/4 cup warm water (add more as needed)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • Garlic butter, for brushing after cooking

Instructions

  1. In a large bowl, whisk together yeast, minced garlic, salt, sugar, flour, garlic powder, oregano, sage, and thyme.
  2. Make a well in the center and add olive oil and most of the warm water. Stir until a dough forms, adding more water if needed.
  3. Transfer to a floured surface and knead for about 2–3 minutes until smooth and elastic. Add flour as needed to prevent sticking.
  4. Lightly oil the mixing bowl, place dough inside, cover, and let rise in a warm place for 1 hour or until doubled in size.
  5. Punch down dough and divide into 6 equal pieces. Cover and let rest while preheating a skillet over medium-high heat.
  6. Roll each piece into a thin round (about 1/8 inch thick).
  7. Lightly grease skillet and cook each flatbread for about 2–3 minutes per side, until golden brown with bubbles forming.
  8. Remove from skillet and immediately brush with garlic butter.
  9. Serve warm.

Notes

These taste like Olive Garden breadsticks in flatbread form.