Soft, fluffy flatbread made without yeast, brushed with garlic butter and topped with Parmesan cheese. Perfect as a side, appetizer, or snack.

2 cups (250 g) all-purpose flour

1/2 cup (120 ml) water

2 tbsp olive oil

1 tsp salt

2 tbsp butter, melted

2 cloves garlic, minced

1/4 cup (25 g) Parmesan cheese, grated

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In a large mixing bowl, combine the flour, water, olive oil, and salt. Mix until a dough forms.
Knead the dough for 3–4 minutes until smooth.
Cover and let the dough rest at room temperature for 30 minutes.
Divide the dough into 6 equal parts and roll each into a flat round.
Heat a dry skillet over medium heat. Cook each flatbread for 1–2 minutes per side until bubbles form and both sides are golden.
In a small bowl, mix melted butter and minced garlic.
Brush the cooked flatbreads with garlic butter and sprinkle with grated Parmesan cheese.
Serve warm and enjoy.

Add fresh herbs like parsley or rosemary to the garlic butter for extra flavor.

Use red pepper flakes for a spicy kick.

Substitute Parmesan with mozzarella or feta if needed.

To make vegan, use plant-based margarine and vegan cheese or skip the cheese.

Great as a base for flatbread pizzas — add sauce and toppings, then broil.

Store leftovers in the fridge up to 3 days. Reheat in skillet or oven, not microwave.