Garlic Flatbread with Liquid Batter — No Knead, No Dough

There’s a warm, heady scent of garlic and butter that fills the kitchen as these flatbreads sizzle at the edge of the pan—thin, slightly blistered discs with crisped edges and a tender, pillowy interior. Each bite gives you a whisper of char, the bright green hit of coriander, and the comforting starchiness of freshly cooked flour. This recipe feels like a hug on a plate: simple, soulful, and irresistible.

This flatbread is perfect for busy mornings when you want something faster than kneading and proving; for casual gatherings where guests can help themselves; and as a cozy side for weeknight dinners. It’s also wonderful during festive seasons as an easy, crowd-pleasing snack. If you’re feeding little ones or looking for simple accompaniments, check out a collection of easy no-bake recipes for kids for snack ideas that pair beautifully with these breads.

At a Glance

• Prep time: 5 minutes (active mixing)
• Cook time: 10–15 minutes (for multiple flatbreads)
• Total time: 15–20 minutes
• Servings: about 6 flatbreads (serving size: 1 flatbread)
• Difficulty level: Very easy — no kneading, no rolling, beginner-friendly

Nutrition Highlights

Estimated nutrition per serving (one flatbread; recipe yields ~6 servings). Nutrient calculations are based on USDA FoodData Central values for all-purpose flour, unsalted butter, garlic, and common herbs; values are approximate and will vary by brands and exact portion sizes.

• Calories: ~140 kcal
• Protein: ~3.5 g
• Carbohydrates: ~26 g
• Fat: ~2.4 g
• Fiber: ~0.9 g
• Sodium: ~390 mg

Notes on accuracy: These estimates were derived using USDA FoodData Central reference values and rounded for clarity. For individualized dietary guidance, consult resources such as the USDA or Mayo Clinic.

Why You’ll Love It

• Speed and ease: No kneading, no dough resting — mix and cook in minutes.
• Aroma-forward flavor: Fresh garlic and melted butter create an irresistible savory fragrance that elevates any meal.
• Versatility: Serve as a quick breakfast, tea-time snack, or an accompaniment to curries and soups.
• Comfort and tradition: The texture and smell evoke homemade flatbreads and family kitchens, making each batch feel like a small ritual.

Method & Process

Ingredients (exact quantities)

• 200 g all-purpose flour
• 380 ml water
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tbsp melted unsalted butter
• 2.5 tbsp chopped coriander (cilantro)
• 1 tsp oil (for cooking; more as needed)

Optional ingredients and substitutions

• To make vegan: replace melted butter with 1 tbsp olive oil or melted coconut oil.
• For whole-grain: swap up to 50% whole-wheat flour (texture will be heartier; add a touch more water if needed).
• Add-ins: 1/2 tsp chili flakes, 1/2 tsp ground cumin, or 1 tbsp finely chopped scallions.
• Gluten-free option: use a certified gluten-free flour blend designed for flatbreads (results vary).

Step-by-step instructions

1. Put the all-purpose flour, salt, minced garlic and water in a container and mix well. Aim for a smooth, pourable batter without lumps. Avoid overmixing; a few small bubbles are fine.
2. Add melted unsalted butter and chopped coriander and mix well. The batter should be runny—similar to pancake batter.
3. 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. (This yields a small-to-medium flatbread; adjust scoop size for larger ones.)
4. 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.
5. If there are bubbles, you need to turn the heat to high. You’ll see large bubbles—this helps create pockets and a slightly blistered surface.
6. Repeat the process for the rest of the flatbread (paratha). Keep cooked flatbreads covered with a clean towel so they stay soft.

Practical tips

• Consistency check: If batter sits and thickens, stir in a tablespoon of water to loosen before cooking.
• Pan choice: A heavy-bottomed skillet or nonstick pan gives the most even browning.
• Heat control: Start medium to bring the pan up, then increase briefly to high when the batter first bubbles to produce those lovely blisters; reduce to medium to finish without burning.
• Don’t overcrowd: Cook one at a time (or two if your pan is large) for even results.
• If you want a richer top: brush with additional melted butter just after cooking.

For a quick serving idea with creamy toppings, try pairing a warm flatbread with an avocado toast with feta as an inspired, modern combo.

Best Pairings

• Classic: Serve warm with a smear of melted butter or ghee.
• Breakfast: Pair with spicy scrambled eggs or a bowl of yogurt and pickles.
• Tea time: Enjoy with hot chai or strong coffee—great with biscuits and savory bites.
• As a side: Offer alongside lentil dal, vegetable curry, or soup for a comforting meal.
• Snack: Top with labneh, chopped tomatoes, or use as a base for quick mini-pizzas.

Keeping it Fresh

• Room temperature: Store flatbreads in an airtight container at room temperature for up to 1 day (best eaten same day).
• Refrigeration: Keep in an airtight container or zip-top bag for up to 3–4 days. Reheat in a skillet or oven to restore softness.
• Freezer: Layer sheets of parchment between breads, place in a freezer bag, and freeze for up to 2 months. Reheat from frozen in a skillet over low heat, covered, or thaw in the fridge first.

Chef’s Advice

• Texture key: The batter must be pourable—if it’s too thick the interior won’t cook through evenly. If too thin, the flatbreads will be overly fragile.
• Garlic timing: Using minced fresh garlic in the batter gives a brighter, fresher garlic note than powdered garlic.
• Butter vs oil: Butter provides flavor and slight browning; oil prevents sticking. Use a combo for the best of both.
• Doneness cues: Look for large bubbles and lightly browned, sometimes speckled surfaces. If the center feels wet when pressed, cook a little longer.
• Serve warm: These flatbreads are at their peak just off the pan—briefly reheat before serving leftovers.

Creative Twists

• Herb & Lemon: Add 1 tsp grated lemon zest and 1 tbsp chopped mint for a bright Mediterranean twist.
• Spicy Cheese: Mix 2 tbsp grated cheddar and 1/2 tsp chili flakes into the batter for melty, savory bites.
• Vegan Garlic-Parsley: Replace butter with extra virgin olive oil and swap coriander for parsley; finish with a drizzle of warmed olive oil.
• Sesame Crunch: Add 1 tbsp toasted sesame seeds to the batter or sprinkle on top while cooking for nuttiness.

Recipe Q&A

Q: Can I make the batter ahead of time?
A: Yes — you can prepare the batter up to 12 hours ahead and refrigerate. Stir and add a splash of water if it thickens before cooking.

Q: My flatbreads are doughy in the middle. What went wrong?
A: The batter was likely too thick or the heat too low. Thin slightly with water and increase heat briefly when bubbles begin to form.

Q: How can I reduce sodium?
A: Reduce the salt to 1/2 tsp or omit completely; add a pinch at the table if needed. Butter and accompaniments also add sodium.

Q: Are these suitable for meal prep?
A: Absolutely. Cook, cool, and refrigerate or freeze. Reheat in a skillet or wrapped in foil in a low oven.

Q: What’s the best way to reheat without drying out?
A: Reheat covered in a skillet over low-medium heat with a small splash of water and cover for steam, or warm in foil in a 325°F (160°C) oven for a few minutes.

Conclusion

I hope this garlic flatbread with liquid batter becomes a go-to in your kitchen—fast to make, full of aroma, and endlessly adaptable. If you want a quicker naan-style inspiration, see this handy quick garlic naan recipe at Sweet & Savory. For an alternate take using wheat flour and similar no-knead technique, the method at Sharmi’s Kitchen for wheat flour garlic paratha is worth a read.

If you make a batch, please share your photos and tweaks—I love seeing how readers make recipes their own.