This delicious Garlic Parsley Flatbread by Mary Berry is a quick and easy recipe perfect for any meal. With a crispy outside and soft inside, it’s made from simple, common ingredients you likely have at home. Enjoy it warm with your favourite dips for a tasty snack or side dish!
This Garlic Parsley Flatbread Recipe Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed:
- 225g (8oz) plain flour, plus extra for dusting
- 2 tbsp olive oil, plus extra for frying
- 130ml (4½fl oz) warm water
- 2 garlic cloves, crushed
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
How To Cook Garlic Parsley Flatbread:
- Prepare the Dough: Measure the flour, olive oil, warm water, and a pinch of salt into a large bowl. Mix with a table knife, then use your hands to bring the mixture together into a soft dough.
- Knead the Dough: Tip the dough onto a floured surface and knead for 4–5 minutes until smooth and elastic.
- Incorporate Flavour: Flatten the dough into a circle, sprinkle the crushed garlic, chopped parsley, and basil on top, then fold it back into a ball. Knead until the garlic and herbs are well mixed in.
- Divide and Roll: Divide the dough into six equal-sized balls. Use a rolling pin to roll each ball out into a very thin circle on a floured surface.
- Cook the Flatbreads: Heat a large frying pan over a high heat until very hot. Using kitchen paper, rub a little olive oil into the pan. Add one flatbread and fry for 2 minutes until it starts to puff up and turns lightly golden. Use a palette knife to flip it over and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding more oil to the pan if needed.
- Serve: Serve the flatbreads warm with dips of your choice, like hummus or tzatziki.
Recipe Tips
- Knead Well: Make sure to knead the dough for 4–5 minutes. This helps develop gluten, giving your flatbread a nice texture.
- Use Warm Water: Using warm water helps the yeast (if you decide to add it) activate, making the dough rise better.
- Roll Thinly: Roll the dough out very thin. Thin flatbreads will puff up nicely when cooked, creating that perfect light and airy texture.
- Preheat the Pan: Ensure the frying pan is very hot before adding the flatbreads. This helps them cook quickly and evenly, preventing them from becoming tough.
- Serve Immediately: For the best taste and texture, serve the flatbreads right after cooking. They’re best enjoyed warm!
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Garlic Parsley Flatbread cool down to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: You can freeze leftover Garlic Parsley Flatbread for up to 3 months. After it cools, wrap each piece in cling film and put them in a freezer bag. To thaw, take it out and leave it at room temperature for about 1 hour before serving.
- Reheating: To reheat, warm leftover Garlic Parsley Flatbread in a dry frying pan over low heat for 1-2 minutes on each side or microwave for 15-20 seconds until warm.
Nutrition Facts
Serving Size: 1 flatbread
- Calories: 287
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 482mg
- Potassium: 214mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 6g
More Mary Berry Recipe:
- Mary Berry Apricot Cake
- Mary Berry Lemon Victoria Sponge
- Mary Berry Drop Scone
- Mary Berry Chocolate Orange Cake
- Mary Berry Blueberry Muffin Recipe
Mary Berry Garlic Parsley Flatbread
Description
This delicious Garlic Parsley Flatbread by Mary Berry is a quick and easy recipe perfect for any meal. With a crispy outside and soft inside, it’s made from simple, common ingredients you likely have at home. Enjoy it warm with your favourite dips for a tasty snack or side dish!
Ingredients
Instructions
- Prepare the Dough: Measure the flour, olive oil, warm water, and a pinch of salt into a large bowl. Mix with a table knife, then use your hands to bring the mixture together into a soft dough.
- Knead the Dough: Tip the dough onto a floured surface and knead for 4–5 minutes until smooth and elastic.
- Incorporate Flavour: Flatten the dough into a circle, sprinkle the crushed garlic, chopped parsley, and basil on top, then fold it back into a ball. Knead until the garlic and herbs are well mixed in.
- Divide and Roll: Divide the dough into six equal-sized balls. Use a rolling pin to roll each ball out into a very thin circle on a floured surface.
- Cook the Flatbreads: Heat a large frying pan over a high heat until very hot. Using kitchen paper, rub a little olive oil into the pan. Add one flatbread and fry for 2 minutes until it starts to puff up and turns lightly golden. Use a palette knife to flip it over and cook for another 2–3 minutes on the other side. Repeat with the remaining flatbreads, adding more oil to the pan if needed.
- Serve: Serve the flatbreads warm with dips of your choice, like hummus or tzatziki.
Notes
- Knead Well: Make sure to knead the dough for 4–5 minutes. This helps develop gluten, giving your flatbread a nice texture.
- Use Warm Water: Using warm water helps the yeast (if you decide to add it) activate, making the dough rise better.
- Roll Thinly: Roll the dough out very thin. Thin flatbreads will puff up nicely when cooked, creating that perfect light and airy texture.
- Preheat the Pan: Ensure the frying pan is very hot before adding the flatbreads. This helps them cook quickly and evenly, preventing them from becoming tough.
- Serve Immediately: For the best taste and texture, serve the flatbreads right after cooking. They’re best enjoyed warm!
Mary Berry Garlic Parsley Flatbread