Flatbread Recipe

In a spacious mixing vessel, thoroughly blend all-purpose flour, baking powder, and kosher salt using a whisk to ensure even distribution.

Create a well in the center of the dry ingredients and slowly introduce lukewarm water, stirring gradually with a wooden spoon until a cohesive, soft dough emerges.

Transfer the dough onto a lightly floured work surface and gently knead for approximately 60 seconds, developing a smooth and elastic texture.

Allow the dough to rest and relax at room temperature for 15 minutes, which helps develop gluten and makes rolling easier.

Partition the rested dough into four equal portions, using a sharp knife or dough scraper to ensure uniform size.

Using a rolling pin, carefully flatten each portion into a thin, circular shape approximately 1/8 inch (3 millimeters) thick, maintaining consistent thickness.

Preheat a large cast-iron skillet or non-stick pan over medium heat, ensuring an even cooking surface.

Carefully place each flatbread into the heated skillet, cooking for 1-2 minutes until small bubbles form and the bottom develops golden-brown spots.

Flip the flatbread and cook the opposite side for an additional 1-2 minutes until lightly golden and fully cooked.

Transfer completed flatbreads to a clean kitchen towel, stacking and wrapping to retain warmth and moisture.

In the same skillet, melt unsalted butter and add finely minced fresh garlic, sautéing until fragrant and lightly golden.

Generously brush each warm flatbread with the aromatic garlic butter, then sprinkle with freshly chopped parsley and a pinch of sea salt.

Serve immediately while warm, offering a delightful combination of soft texture and rich flavor.