What Makes Liquid Dough Special

Unlike conventional bread dough, liquid dough relies on baking powder for its lift rather than yeast. This means instant gratification—no proofing time required. The texture you get is soft, slightly chewy, and perfectly suited for soaking up sauces, accompanying soups, or serving as a quick snack.

The best part? This method is nearly foolproof. Even if you’ve never baked bread before, you’ll nail this recipe on your first try.

Ingredients You’ll Need 🥄

For the Flatbread:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk (or water for a lighter version)
• 1 tablespoon olive oil

For the Garlic Topping:

• 3 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• A pinch of salt

Step-by-Step Instructions

Mixing the Dough

In a medium bowl, whisk together the flour, baking powder, and salt. Create a well in the center and pour in the milk and olive oil. Stir everything together until you have a smooth, pourable batter. Don’t worry about overmixing—this isn’t traditional bread, so you won’t develop tough gluten.

Preparing the Garlic Butter

While your dough rests for just a minute, combine the melted butter, minced garlic, chopped parsley, and a pinch of salt in a small bowl. This aromatic mixture is what transforms a simple flatbread into something extraordinary.

Cooking Your Flatbread 🍳

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of oil or butter. Pour about ¼ cup of the batter onto the hot pan, spreading it gently into a circle about 6 inches wide.

Cook for approximately 2 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown. Immediately brush the hot flatbread with your garlic butter mixture.

Repeat with the remaining batter, stacking the finished flatbreads on a plate and covering them with a clean kitchen towel to keep them warm and soft.

Tips for Perfect Results Every Time

Temperature matters: Keep your heat at medium. Too hot, and the outside burns before the inside cooks through. Too low, and you’ll end up with tough, dry flatbread.

Consistency check: Your batter should be thick enough to hold together but thin enough to spread easily. Think pancake batter consistency.

Fresh garlic is key: While garlic powder works in a pinch, freshly minced garlic brings an incomparable flavor and aroma to this recipe.

Serve immediately: These flatbreads are at their absolute best when served warm. The texture changes as they cool, becoming slightly firmer.,,,