Mary Berry Garlic Parsley Flatbread

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:

1. 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.
2. Knead the Dough: Tip the dough onto a floured surface and knead for 4–5 minutes until smooth and elastic.
3. 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.
4. 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.
5. 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.
6. 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