Recipe Index

Ingredients

• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup warm water
• 1/4 cup olive oil, plus more for cooking
• 3 tablespoons fresh parsley, chopped
• Flaky or kosher salt, for garnish

Method

1. Whisk the flour, baking powder, salt, garlic powder, oregano, and basil together in a large bowl.
2. Pour in the warm water and olive oil and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover, and rest for 20 to 30 minutes.
4. Divide the dough into 8 equal pieces and roll each into a ball. On a floured surface, roll each ball out into a round about 7 inches across.
5. Heat a large skillet or griddle over medium-high heat and brush it lightly with olive oil. Cook one flatbread at a time for 2 to 3 minutes on the first side, until puffed and golden in spots, then flip and cook for 1 to 2 minutes more. Repeat with the remaining dough, brushing the pan with oil as needed; the whole batch takes about 25 minutes.
6. Brush the warm flatbreads with a little olive oil, scatter with the parsley and a pinch of flaky salt, and serve warm.

Prep: 35 min · Cook: 25 min · Total: 60 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data