Mary Berry Garlic Parsley Flatbread

I’ll be honest: I wasn’t expecting much from this flatbread. Flour, garlic, herbs… how exciting could it be? But oh, was I wrong.

The first time I made it, I didn’t roll the dough thin enough, and they ended up more like stodgy mini pizzas than airy flatbreads. And the garlic—well, I got a bit enthusiastic with it. We were breathing fire at the dinner table.

But once I got the balance right—rolling paper-thin, pan searing till just puffed, and not treating garlic like a main course—it became one of those recipes I make almost every week. No yeast, no faff, no oven. Just chewy, golden flatbreads with flecks of parsley that go with everything.

Let me show you how I fixed it.

Why This One Works So Well

This is flatbread in its purest, most forgiving form—no proving, no yeast, no stress. What makes it special is the technique: working the herbs and garlic into the dough, rather than just sprinkling them on top. That gives you bursts of flavour in every bite, not just on the crust.

Also, Mary’s ratios are spot on. The flour to water balance gives you a dough that’s soft but not sticky—so even if you’re not a confident bread baker, you’ll feel in control. I didn’t at first, but I do now.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (225g) – The backbone. I once tried self-raising and regretted it. Too cakey.
• Olive Oil (2 tbsp) – Adds tenderness and helps the dough crisp up in the pan. I tried skipping it once—big mistake. Dough turned rubbery.
• Warm Water (130ml) – Just warm, not hot. Helps the dough come together smoothly.
• Garlic (2 cloves, crushed) – Punchy and fragrant. Don’t overdo it—raw garlic is intense.
• Parsley (2 tbsp) – Adds freshness. Flat-leaf works better than curly.
• Basil (1 tbsp) – Optional, but lovely. I’ve also tried coriander here—still tasty, just different.

Making It Yours (Without Ruining It)

• No Basil? Just use more parsley or a handful of chives.
• Want it Spicy? Add a pinch of chilli flakes when you knead in the herbs.
• Dairy-Free? It already is!
• Gluten-Free? I tried it with a 1:1 GF flour blend. It sort of worked—but the dough was crumblier, and needed an extra splash of oil.

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

What Went Wrong	Why It Happens	How to Fix It
Flatbread didn’t puff	Dough too thick	Roll it thin—like 2mm thin!
Garlic burned in pan	Pan too hot or garlic exposed	Work garlic well into dough—not just on top
Tough texture	Overcooked or dry dough	Keep pan hot but cook quickly

HOW TO MAKE MARY BERRY’S GARLIC PARSLEY FLATBREAD

1. Make the Dough: Mix flour, olive oil, warm water, and a pinch of salt in a large bowl with a butter knife. Once clumpy, bring it together with your hands into a soft dough.
2. Knead It: On a floured surface, knead for 4–5 minutes until smooth and elastic. Dough should feel supple, not sticky.
3. Add the Flavour: Flatten the dough slightly. Scatter over garlic, parsley, and basil. Fold and knead again until the herbs are well incorporated.
4. Divide and Roll: Cut into 6 even pieces. Roll each into a thin circle—almost see-through. Dust with flour as needed to prevent sticking.
5. Cook Fast & Hot: Heat a dry frying pan until very hot. Lightly oil with kitchen paper. Fry each flatbread for 2–3 minutes per side until puffed and golden. Stack and cover with a clean tea towel to keep warm.

TIPS FROM MY KITCHEN

• I use my cast iron skillet—holds heat better and gives perfect golden spots.
• I rub the pan with oil using a scrunched-up bit of baking paper—less greasy than pouring it in.
• Let the dough rest 10 minutes before rolling—it rolls thinner, easier.
• I always make a double batch and freeze half. Total time-saver.

STORAGE + SERVING

• Fridge: Keeps 2 days in an airtight container.
• Freeze: Wrap individually and freeze for up to 3 months.
• Reheat: Dry pan, 1–2 mins each side. Microwaving softens the crisp edges a bit.
• Serve with: Hummus, baba ghanoush, or even just olive oil + sea salt.

FAQs

Q: Can I make this with whole wheat flour?
A: Yes, but only 50/50 with plain flour. All whole wheat makes them dense and a bit bitter.

Q: Why didn’t mine puff up?
A: They need to be thin and your pan needs to be really hot. Give it a few minutes to preheat.

Q: Can I bake these instead of pan-frying?
A: I tried. Not as good. They stay soft and don’t get those lovely charred bubbles.

Q: Can I use dried herbs instead of fresh?
A: You can—but go easy. Use 1 tsp dried parsley and ½ tsp dried basil max, or it’ll taste dusty.

Try More Recipes:

• Mary Berry Roasted Mediterranean Vegetables
• Mary Berry Moules Marinière
• Mary Berry Carrot and Swede Puree
• Mary Berry Honey Roasted Carrots and Parsnips