Dr Mobeus
Cheesy Garlic Flatbreads
These flatbreads are the shortcut to fresh bread without the wait. No yeast means no proving time, and the dough comes together in minutes. Brushed with garlic butter and hit with cheese under the grill, they are basically a pizza base that gave up on toppings and went all in on flavour instead.
At 38p per portion they cost less than a packet of value garlic bread from the supermarket, but taste about ten times better. Serve them alongside soup, curry, or just eat them on their own warm from the pan.
Total cost: GBP 1.50 (GBP 0.38 per portion) – Serves 4 people. Prep: 10 mins | Cook: 10 mins
Cheesy Garlic Flatbreads
Soft, pillowy flatbreads brushed with garlic butter and topped with melted cheese. No yeast, no proving, no fuss - just 20 minutes from cupboard to plate.
Ingredients
Method
- Mix the flour, baking powder and salt in a bowl. Make a well in the centre and add the warm water and 1 tbsp olive oil.
- Stir with a spoon until it comes together, then knead on a floured surface for 2 minutes until smooth.
- Divide into 4 pieces and roll each one into a circle about 20cm across.
- Heat a dry frying pan over medium-high heat. Cook each flatbread for 2 minutes on each side until puffed and golden.
- Mix the melted butter, crushed garlic and remaining olive oil. Brush over the warm flatbreads.
- Sprinkle with grated cheese and pop under the grill for 1 minute until melted.
Tips and Variations
Roll the dough thin for crispy flatbreads or thicker for soft, pillowy ones. Add a pinch of dried oregano to the garlic butter for a more Italian flavour. The dough keeps in the fridge for 2 days so you can make it ahead.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
