Mary Berry Garlic Herb Flatbreads Recipe

The first time I made these, I was elbow-deep in dinner prep and realised I’d forgotten the bread. No time to proof, no yeast on hand—but this recipe saved me.

You mix, roll, and cook them in under 30 minutes. No fancy equipment, no rising time, just flour, herbs, garlic, and a hot pan. The first one puffed up beautifully, and I stood there eating it straight from the pan while the rest cooked. Not sorry.

The only thing I messed up? Too much garlic the first time—raw and sharp, it overwhelmed everything. Once I toned it down and kneaded it through gently, the flavour balanced out perfectly.

Let me show you how to get these soft, golden, garlicky flatbreads just right.

WHAT MAKES THIS RECIPE SPECIAL

No yeast. No waiting. These are the kind of flatbreads you can make while your curry’s simmering or soup’s bubbling away. The dough comes together quickly, and thanks to olive oil and warm water, it stays soft and pliable without any rest time.

The herbs and garlic get kneaded right in, so every bite is full of flavour. And because they’re pan-cooked, you get that golden, charred finish—no oven needed.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (1¾ cups) – The base of the dough. You can use strong bread flour, but plain gives a softer bite.
• Olive Oil (2 tbsp + extra for frying) – Adds richness and helps the dough stay tender. Also stops sticking in the pan.
• Warm Water (½ cup + 2 tbsp) – Needs to be warm, not hot. Helps the dough come together quickly.
• Salt (pinch) – Don’t skip this. It balances the garlic and herbs.
• Crushed Garlic (2 cloves) – Adds flavour throughout. I once used 3 cloves and regretted it—stick to 2.
• Chopped Parsley (2 tbsp) – Fresh and grassy. Adds colour too.
• Chopped Basil (1 tbsp) – Slightly sweet and peppery. You can swap in other soft herbs.

MAKING IT YOURS (WITHOUT RUINING IT)

• No parsley or basil? Try chopped coriander, thyme, or dill. All work well.
• Want a spicy kick? Add a pinch of chilli flakes or smoked paprika with the herbs.
• Need it dairy-free or vegan? You’re already good to go—no dairy or eggs in sight.
• Gluten-free version? Use a GF plain flour blend with xanthan gum. It won’t puff quite the same, but it still tastes great.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough felt stiff and dry	Water wasn’t warm enough	Use warm (not hot) water to loosen it
Flatbreads didn’t puff up	Pan wasn’t hot enough	Heat the pan until it’s properly hot
Garlic burned in the pan	Dough too thin or overcooked	Don’t roll too thin—keep it flexible
Uneven shape	Dough wasn’t rested after kneading	Let it sit 5 mins if it’s resisting roll-out

HOW TO MAKE MARY BERRY’S GARLIC HERB FLATBREADS

Mix flour, olive oil, warm water, and a pinch of salt in a bowl with a table knife.
Bring the dough together with your hands until soft and slightly sticky.
Turn onto a floured surface and knead for 4–5 minutes until smooth.
Flatten the dough slightly, sprinkle over garlic, parsley, and basil.
Re-shape into a ball and knead gently to mix the herbs through.
Divide into 6 pieces and roll each into a thin circle.
Heat a large frying pan until hot. Lightly oil it using kitchen paper.
Cook one flatbread at a time, 2 minutes on the first side until golden and puffed.
Flip and cook the other side for another 2–3 minutes.
Repeat with remaining dough, adding more oil as needed.
Serve warm, straight from the pan or wrapped in a clean tea towel.

TIPS FROM MY KITCHEN

• I roll mine just under ½ cm thick—thin enough to cook fast, thick enough to stay soft.
• Don’t skip flouring the work surface. The dough is soft and can get sticky if warm.
• If you’re cooking them all at once, keep them warm wrapped in foil or under a tea towel.
• Got leftovers? Brush with a little butter and reheat in a dry pan. Better than takeaway.

STORAGE + REHEATING

• Store: Wrap and keep in an airtight container for up to 2 days in the fridge.
• Freeze: Wrap individually in cling film and freeze for up to 1 month.
• Reheat: Dry fry for 1–2 minutes on each side, or microwave wrapped in a damp paper towel for 30 seconds.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough and chill for up to 24 hours. Bring it to room temp before rolling.

Q: Can I bake these in the oven?
A: You could, but they won’t puff the same. A hot pan gives the best texture and colour.

Q: Why aren’t mine puffing up?
A: Usually the pan’s not hot enough. Let it heat properly and don’t move the dough around once it’s in.

Q: Can I add cheese to the dough?
A: Yes—grated parmesan or cheddar kneaded in works well. Just don’t overdo it or it’ll burn in the pan.

Q: What should I serve these with?
A: Hummus, curry, shakshuka, roasted veg—basically anything saucy.

Try More Recipes:

• Mary Berry Garlic Parsley Flatbread
• Mary Berry Lamb Meatballs
• Mary Berry Garlic Herb Flatbreads Recipe