I’ve always loved a good flatbread. Growing up, I remember my grandmother baking fresh ones in her kitchen, and the aroma would fill the house. There’s something magical about the combination of warm dough and garlic. Fast forward to today, I still find that same comfort in baking flatbreads, and one of my go-to recipes is Mary Berry’s Garlic Herb Flatbreads.
Mary Berry, if you don’t already know, is a British cooking icon. Her recipes are not just practical but have this amazing way of bringing a bit of joy and warmth to any table. I stumbled upon her garlic herb flatbread recipe a few years ago, and it’s been my go-to ever since. Soft, herby, and slightly garlicky, they’re perfect for almost any occasion, whether it’s a weeknight dinner or a picnic in the park.
Mary Berry Garlic Herb Flatbreads Recipe
Mary Berry’s Garlic Herb Flatbreads are so simple to make, yet they taste like they’re from a bakery. When I first tried making them, I was amazed at how much flavor was packed into such a simple dough. The best part? You can tweak the recipe to suit your tastes, making it as garlicky or as herb-filled as you like. Here’s how to make it:
Ingredients Needed
- Plain flour (about 250g): This is your base, so get a good quality plain flour.
- Baking powder (1 tsp): This helps the flatbreads rise a bit without needing yeast.
- Salt (½ tsp): For flavor and balance.
- Olive oil (3 tbsp): For richness and that lovely smooth texture in the dough.
- Garlic cloves (2-3, crushed): Garlic is the star of this recipe, so don’t skimp on it.
- Mixed herbs (1 tbsp): A blend of oregano, thyme, and rosemary is perfect. You can even add a bit of fresh parsley for a pop of color.
- Warm water (about 100ml): Helps bind everything together and gives the dough the perfect texture.
The ingredients are so simple, but when combined, they create this beautiful harmony of flavors. If you’re anything like me, you’ll find yourself eating these flatbreads straight off the skillet before they even make it to the table!
Equipment Needed
The equipment you’ll need is basic, and that’s part of the beauty of this recipe. Here’s what I recommend:
- Mixing bowl: To combine the dry ingredients and create the dough.
- Rolling pin: For rolling out the dough. It doesn’t have to be perfect, but it helps get that ideal flatbread shape.
- Frying pan/skillet: This is your cooking surface. You want something heavy so it retains heat evenly, ensuring the flatbreads cook perfectly.
- Garlic press or knife: To crush or finely chop the garlic. A press makes life easier, but a knife works just as well.
That’s it! It’s the kind of recipe that doesn’t require special equipment, which makes it perfect for a beginner baker or someone who just wants a quick, satisfying meal.
How To Make Mary Berry Garlic Herb Flatbreads?
Making these flatbreads is straightforward, but there’s something so satisfying about the process. The dough comes together quickly, and the aroma as they cook is enough to make your mouth water. Here’s how you do it:
- Mix dry ingredients: In your bowl, combine the plain flour, baking powder, and salt. Give it a quick stir to combine.
- Add wet ingredients: Pour in the olive oil and warm water. Mix it into the dry ingredients until you get a dough.
- Add garlic and herbs: Stir in the crushed garlic and mixed herbs. This is where the magic happens. As you knead, you’ll feel the dough come to life with the garlic and herbs infusing.
- Knead the dough: Turn it out onto a lightly floured surface and knead for about 5 minutes. You’re looking for a soft, smooth dough. If it’s too sticky, add a little more flour, but don’t overdo it.
- Rest the dough: Let it rest for 10 minutes. This helps relax the gluten and makes it easier to roll out.
- Roll out the dough: Divide the dough into small balls (around 4-6, depending on how big you want the flatbreads). Roll each ball out into a thin circle.
- Cook: Heat your frying pan over medium-high heat. Place a flatbread in the pan (no oil needed) and cook for 2-3 minutes on each side until it’s golden brown and cooked through.
- Serve: Once done, stack them up, brush with a little more olive oil (optional), and serve warm.
It’s a simple process, but it’s incredibly rewarding when you take that first bite. The crispy outside, the soft inside, and the garlic-herb flavor-what’s not to love?
Recipe Variations
While Mary Berry’s original recipe is fantastic, sometimes I like to mix things up depending on what I’m in the mood for or what I have in the fridge. Here are a few variations to try:
- Cheese flatbreads: Add some grated cheddar or feta to the dough for a cheesy twist. You can even sprinkle cheese on top as they cook.
- Spicy flatbreads: Add a pinch of chili flakes or ground cumin to the dough for some heat.
- Herb swaps: Instead of mixed dried herbs, try fresh herbs like basil, rosemary, or thyme for a more intense flavor.
- Garlic butter flatbreads: After cooking, brush with melted butter mixed with garlic and parsley for an extra indulgent touch.
These variations are great for customizing the recipe to suit different meals or your cravings.
What Goes Well With Mary Berry Garlic Herb Flatbreads?
One of the reasons I love Mary Berry’s Garlic Herb Flatbreads so much is that they’re versatile. You can pair them with so many different dishes. Here are a few of my favorite ways to serve them:
- With soups: These flatbreads are perfect for dipping into soups like tomato, lentil, or any creamy soup.
- As wraps: You can use them as wraps for grilled chicken, falafel, or roasted veggies. The soft texture works so well for this.
- With dips: Serve them with hummus, tzatziki, or even a simple olive oil and balsamic vinegar dip.
- Alongside curries: They make a great side for curry, whether it’s a rich tikka masala or a lighter, spiced vegetable curry.
- As a snack: I love just tearing a piece off and eating it on its own. It’s perfect for when you want something savory and quick.
What I Have Learnt
Baking these flatbreads has taught me a few valuable lessons:
- Simple ingredients can create something special: You don’t need fancy ingredients to make something delicious. A few basic pantry staples, combined with a little effort, can yield amazing results.
- Patience is key: Even though the recipe is quick, letting the dough rest and knead properly ensures that the flatbreads have the perfect texture.
- Customization is fun: Don’t be afraid to experiment! Whether you’re adding herbs, spices, or cheese, these flatbreads are a great base for creativity.
I’ve also learned that sometimes the simplest things bring the most joy. There’s nothing quite like the feeling of freshly baked flatbreads, and I love sharing them with friends and family.
FAQs
What Ingredients Are Needed For Mary Berry’s Garlic Herb Flatbreads?
The ingredients for Mary Berry’s garlic herb flatbreads include plain flour, baking powder, salt, olive oil, natural yogurt, garlic, fresh herbs (such as parsley or thyme), and water. These ingredients come together to create a soft and flavorful flatbread dough, which is then cooked in a hot pan.
How Do You Make Mary Berry’s Garlic Herb Flatbreads From Start To Finish?
To make Mary Berry’s garlic herb flatbreads, first combine the dry ingredients (flour, baking powder, and salt) in a bowl. In a separate bowl, mix the wet ingredients (olive oil, yogurt, and water). Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead the dough until smooth, then divide it into small portions. Roll each portion into a flatbread shape, then cook them in a hot, dry skillet for 2-3 minutes on each side, until golden brown. Finally, brush the cooked flatbreads with a garlic herb oil made from garlic, olive oil, and fresh herbs.
Can The Garlic Herb Flatbreads Be Made Ahead Of Time And Stored?
Yes, the garlic herb flatbreads can be made ahead of time and stored. Once cooked, allow them to cool completely before storing them in an airtight container. They can be kept at room temperature for 1-2 days. For longer storage, they can be frozen. Simply wrap them in foil or plastic wrap and freeze for up to 2-3 months. To reheat, place them in a hot oven or skillet for a few minutes until warm.