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Make the Batter: In a bowl, whisk together flour, baking powder, and salt. Stir in water, yogurt (or sour cream), olive oil, and minced garlic until you have a pourable pancake-like batter. Let rest for 2–3 minutes.
Heat the Pan: Warm a non-stick skillet or cast iron pan over medium heat. Add a small amount of butter or oil to coat the bottom.
Cook the Flatbread: Pour 1/3 to 1/2 cup of batter into the pan, tilting to spread it into a round shape (like a thick crepe). Cook for 1–2 minutes until bubbles form and the bottom is golden brown.
Flip and Finish: Flip the flatbread and cook another 1–2 minutes. Remove and repeat with the remaining batter.
Serve Warm: Brush with melted butter and sprinkle with herbs if desired.
Serving and Storage Tips:
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