No Knead Garlic Flatbread with Liquid Batter Recipe

If you’ve ever wanted to bake fresh flatbread without the hassle of kneading dough, this no knead garlic flatbread recipe with liquid batter is just for you. It’s incredibly easy and perfect for those moments when you crave something warm, soft, and garlicky without spending hours in the kitchen.

this Recipe

You’ll love the simplicity of this no knead garlic flatbread that uses a liquid batter instead of traditional dough – no yeast, no waiting for rising. Let’s dive into a delightful recipe that anyone can master!

Why You’ll Love This Recipe

• Quick and easy with no kneading or rising time required.
• Soft, tender texture with a flavorful garlic infusion.
• Versatile and perfect as an appetizer, snack, or side.
• Uses simple pantry ingredients you likely already have.
• Cooked on the stovetop for a golden, crispy exterior.

Ingredients

Gather these simple ingredients to create your tasty no knead garlic flatbread with liquid batter.

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon finely minced fresh garlic
• 3/4 cup whole milk
• 2 tablespoons olive oil, plus more for cooking
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 flatbreads
• Calories: Approximately 180 per serving

How to Make No Knead Garlic Flatbread Recipe with Liquid Batter (No Dough) – trychinesegoodies.com

1. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until evenly combined.
2. Add the minced fresh garlic, milk, and 2 tablespoons olive oil to the dry ingredients. Stir gently with a spoon until a smooth, slightly thick liquid batter forms. It will be thinner than traditional dough.
3. Heat a non-stick skillet over medium heat and lightly brush with olive oil.
4. Pour about 1/4 cup of batter onto the skillet, spreading slightly with the back of a spoon to form a round flatbread approximately 5-6 inches in diameter.
5. Cook for 3-4 minutes on the first side, until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook another 2-3 minutes until golden brown and cooked through.
6. Remove the flatbread and place on a warm plate. Repeat with remaining batter, adding more olive oil to the pan as needed.
7. Garnish with chopped fresh parsley if desired and serve warm with your favorite dips or toppings.

Tips for the Best Results

• Use fresh minced garlic for the best flavor and aroma.
• Adjust the batter thickness by adding a little more milk if too thick, or a bit more flour if too runny.
• Cook on medium heat to ensure the flatbread cooks through without burning.
• Use a non-stick or well-seasoned skillet for easy flipping and cleanup.
• Serve immediately for the softest texture; reheated flatbread may be slightly less tender.

Storage and Reheating

You can store leftover no knead garlic flatbread wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. To freeze, place flatbreads between parchment paper and store in a freezer-safe bag for up to 1 month.

Reheat gently in a warm skillet over low heat for 1-2 minutes per side or in a toaster oven until warmed through. Avoid microwaving to keep the flatbread from becoming chewy or tough.

Frequently Asked Questions

Can I use water instead of milk in the batter?

Yes, you can substitute water for milk, but using milk adds richness and helps create a softer, more flavorful flatbread. If using water, consider adding a teaspoon of olive oil to maintain moisture.

Is this flatbread gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup, but results may vary slightly in texture.

Can I add herbs or spices to the batter?

Absolutely! Fresh or dried herbs like rosemary, thyme, or oregano complement garlic well and can be mixed into the batter for extra flavor.

How thick should the flatbread be when cooking?

Spread the batter to about 1/4-inch thickness for even cooking. If it’s too thick, the inside may remain undercooked; too thin and it may crisp too much.