Spring is now turning into summer and my herb garden is thriving. It is so nice to have such an superabundance of fresh summery herbs growing just outside my back door. So I decided to dedicate some bread baking and blogging to my herb garden.
Some of my herby bread creations worked out beautifully, other not so great. Having tried and tested some recipes I am now kicking off a handful of herby-bread posts with my Garlic-herb flatbread recipe.
Flatbreads make a refreshing change if you are used to baking loaves. This is a simple recipe for nice soft flatbreads which can be topped with a variety of herby-olive oil toppings before baking. For the best result, I recommend baking these flatbreads on a very hot baking stone, that will give you the best crunchy crust while keeping the interior fluffy and airy.
The garlic herb flatbreads shown here are packed with flavour and are a great accompaniment to mediterranean dishes such as pasta, roasted vegetables or fish.
One of my favourite alternative toppings to the garlic herb is an olive oil paste made with red chilli and basil leaves. But really, whatever herbs, spices, cheeses you like would probably work wonderfully as a topping for these flat breads.
Garlic herb flatbread recipe
Total time; ~2 hours
hands on time; 30 minutes
Ingredients for 8 medium flatbreads
for the dough;
290ml warm water
8g dried yeast
500g strong bread flour
50ml olive oil
for the garlic herb topping
6 cloves garlic, very finely chopped
2 teaspoons fresh thyme leaves, finely chopped
1/3 teaspoon dried mixed italian herbs
30ml olive oil
good pinch of salt
- Combine all the ingredients for the dough in a large bowl and bring together into a dough. Turn out onto your work surface and knead for 10 minutes until the dough is smooth and elastic.
- Form the dough into a tight ball, place in an oiled bowl, cover with plastic wrap and leave to rise at room temperature for hour.
- While the dough rises prepare the topping. Very finely chop the garlic and thyme leaves and in a small bowl mix in the olive oil. Add salt and the mixed dried herbs. Set aside until the flatbreads are ready for topping
- Pre-heat your oven and baking stone to 250 degrees C.
- Deflate the dough and divide into 2 equal sized pieces. Then divide each half into 4.
- Roll each dough piece between your hands into a neat ball and then, either using your hands or rolling pin, flatten out into rough rounds. Place the now dough disks onto parchment paper and leave to rest and re-rise for 20minutes.
- Now add the garlic, herb and olive oil topping. the best way to do this is using a teaspoon. Be generous.
- Bake on a pre-heated baking stone or baking tray for 10minutes. You will need to bake off these garlic herb flatbreads in batches. Simply wrap them in a cloth to keep warm while you finish off.
If you prefer and nice spicey alternative topping for your flatbreads, chopped red chilli and basil leaves is really tasty.
I hope you enjoy my garlic herb flatbread recipe. Please do contact me if you have alternative topping suggestions, I would love to hear about it in the comments section below.