Lucy M. When Mary Berry shares her take on garlic flatbread, you know it will be buttery, garlicky perfection that anyone can master. My aunt started baking these using the Mary Berry garlic flatbread recipe for our family dinners years ago, and they quickly became the most requested item on the table.
Children and adults alike would reach for seconds and thirds, tearing into the warm soft flatbread with eager hands. Her foolproof Mary Berry garlic flatbread recipe turned nervous bakers into confident bread makers, proving that homemade flatbread doesn’t need to be complicated. Bring this Mary Berry favorite into your kitchen and create your own delicious traditions.
What are three types of flat bread?
Flatbreads come in countless varieties worldwide, but three popular types include naan, focaccia, and pita bread. Each offers distinct characteristics perfect for different occasions. Mary Berry garlic flatbread recipe falls into this versatile category, combining simplicity with bold flavor that makes it ideal for everyday meals or entertaining guests.
Naan is a soft, pillowy Indian flatbread traditionally cooked in a tandoor oven, often brushed with butter and garlic. Focaccia is an Italian dimpled bread with olive oil and herbs baked until golden. Pita is a Middle Eastern pocket bread that puffs during baking. Mary Berry’s garlic flatbread shares similarities with these classics but offers her signature British simplicity and reliability.
The beauty of Mary Berry garlic flatbread recipe lies in its accessibility compared to traditional flatbreads. While naan requires high heat and pita needs precise oven temperature for pockets, Mary Berry’s flatbread is forgiving and adaptable to home kitchens. Her recipe typically features a quick dough enriched with garlic and herbs, creating tender, flavorful results without specialized equipment. This makes garlic flatbread perfect for beginners wanting to explore bread-making without intimidation or lengthy preparation times.
Why You’ll Love this Garlic Flatbread
Look, I’m not going to pretend this is some revolutionary bread recipe that’ll change your life, but here’s what I love about Mary Berry’s garlic flatbread: it’s ridiculously fast, uses ingredients you probably already have lurking in your pantry, and doesn’t require any yeast or waiting around for dough to rise like you’re some kind of patient person with excellent time management skills.
You mix, you roll, you cook. Done in maybe thirty minutes, tops. Plus that herb butter situation on top? Absolute perfection. It’s garlicky without making your breath offensive for three days, buttery without being greasy, and honestly tastes like something from a fancy restaurant.
What Ingredients are in Garlic Flatbread?
The ingredient list for Mary Berry’s garlic flatbread is concisely short and straightforward. This is the kind of recipe that doesn’t send you scrambling to specialty stores or digging through the back of your spice cabinet for some obscure ingredient you bought once for a different recipe and never touched again.
For the flatbread:
- 1⅓ cups (175g) all-purpose flour, plus extra for dusting
- 2 tsps baking powder
- ½ tsp salt
- 1 extra-large egg
- ⅓ cup (70ml) milk
For the topping:
- ½ cup (115g) salted butter, softened
- 1 large garlic clove, crushed to a paste (as with a microplane)
- 1 tbsp chopped parsley
- 1 tbsp snipped chives
- 1 tsp chopped thyme leaves
- A pinch of sea salt
The beauty of this recipe is its flexibility with the herbs. If you don’t have all three fresh herbs on hand, you can absolutely swap them around or use what’s available. Dried herbs will work in a pinch too, though you’ll want to use about half the amount since they’re more concentrated. The key is getting that butter properly softened so it mixes smoothly with the garlic and herbs—not melted, not rock-hard from the fridge, just nicely spreadable.
For another quick and easy Mary Berry recipe, try our Mary Berry Pancakes.
How to Make this Garlic Flatbread
- Begin by preheating your oven to 400°F and placing a baking sheet inside to heat up. In a mixing bowl, combine 1⅓ cups (175g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, beat together 1 extra-large egg and ⅓ cup (70ml) milk until well combined. Add the wet ingredients to the dry mixture and stir until a soft dough forms. Knead the dough lightly on a floured surface until it comes together, then shape it into a ball.
- Roll out the dough on a piece of parchment paper into a 12-inch round, keeping the thickness even throughout.
- While the dough rises, prepare the herb butter topping by mixing ½ cup (115g) softened salted butter with 1 large garlic clove that has been crushed to a paste, along with 1 tablespoon chopped parsley, 1 tablespoon snipped chives, 1 teaspoon chopped thyme leaves, and a pinch of sea salt.
- Stir until all ingredients are thoroughly combined and the herbs are evenly distributed throughout the butter. Generously spread this mixture over the entire surface of the rolled-out dough.
- Carefully transfer the flatbread on its parchment paper to the preheated baking sheet and bake for approximately 12 minutes, until the top is golden and the bottom is crisp. Remove from the oven and slice into wedges while still warm.
- Serve immediately to enjoy the flatbread at its best, with the herb butter melted and fragrant throughout.
Mary Berry Garlic Flatbread Recipe
Ingredients
Method
- Begin by preheating your oven to 400°F and placing a baking sheet inside to heat up. In a mixing bowl, combine 1⅓ cups (175g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, beat together 1 extra-large egg and ⅓ cup (70ml) milk until well combined. Add the wet ingredients to the dry mixture and stir until a soft dough forms. Knead the dough lightly on a floured surface until it comes together, then shape it into a ball.
- Roll out the dough on a piece of parchment paper into a 12-inch round, keeping the thickness even throughout.
- While the dough rises, prepare the herb butter topping by mixing ½ cup (115g) softened salted butter with 1 large garlic clove that has been crushed to a paste, along with 1 tablespoon chopped parsley, 1 tablespoon snipped chives, 1 teaspoon chopped thyme leaves, and a pinch of sea salt.
- Stir until all ingredients are thoroughly combined and the herbs are evenly distributed throughout the butter. Generously spread this mixture over the entire surface of the rolled-out dough.
- Carefully transfer the flatbread on its parchment paper to the preheated baking sheet and bake for approximately 12 minutes, until the top is golden and the bottom is crisp. Remove from the oven and slice into wedges while still warm.
- Serve immediately to enjoy the flatbread at its best, with the herb butter melted and fragrant throughout.
Notes
What are three types of flat bread?
Flatbreads come in countless varieties worldwide, but three popular types include naan, focaccia, and pita bread. Each offers distinct characteristics perfect for different occasions. Mary Berry garlic flatbread recipe falls into this versatile category, combining simplicity with bold flavor that makes it ideal for everyday meals or entertaining guests. Naan is a soft, pillowy Indian flatbread traditionally cooked in a tandoor oven, often brushed with butter and garlic. Focaccia is an Italian dimpled bread with olive oil and herbs baked until golden. Pita is a Middle Eastern pocket bread that puffs during baking. Mary Berry’s garlic flatbread shares similarities with these classics but offers her signature British simplicity and reliability. The beauty of Mary Berry garlic flatbread recipe lies in its accessibility compared to traditional flatbreads. While naan requires high heat and pita needs precise oven temperature for pockets, Mary Berry’s flatbread is forgiving and adaptable to home kitchens. Her recipe typically features a quick dough enriched with garlic and herbs, creating tender, flavorful results without specialized equipment. This makes garlic flatbread perfect for beginners wanting to explore bread-making without intimidation or lengthy preparation times.Garlic Flatbread Substitutions and Variations
Switching up this flatbread recipe is honestly one of the easiest ways to keep things interesting in your kitchen, and I’m going to walk you through some of my favorite tweaks. You can swap the herbs for whatever’s growing on your windowsill, maybe rosemary or basil if you’re feeling Mediterranean. Want heat? Toss red pepper flakes into that butter. The flour works with whole wheat too, though you’ll need slightly more milk since it drinks liquid like crazy. I love adding grated Parmesan right into the dough for extra richness, or brushing honey over the butter for sweet-savory contrast.
What to Serve with Garlic Flatbread
Honestly, this garlic flatbread plays well with just about anything that needs a carb companion, which in my world is basically every meal. I’m talking soups, stews, curries, pasta dishes where you need something to mop up sauce. It’s perfect alongside roasted chicken, grilled meats, or a big Mediterranean mezze spread. You could serve it with hummus, baba ganoush, or tzatziki for dipping. Even works with a simple salad when you want something more substantial than croutons. The herb butter makes it fancy enough for dinner parties but casual enough for Tuesday night leftovers.
Final Thoughts
Look, I’m not going to pretend this is some groundbreaking culinary achievement that’ll change your life forever, but Mary Berry’s garlic flatbread is one of those recipes that earns its spot in your regular rotation through sheer reliability. It comes together fast, uses ingredients you probably have, and delivers that garlicky, buttery satisfaction every single time. The herb butter transforms simple flatbread into something worth making extra of, because you’ll want leftovers. Will it impress a professional baker? Who cares. It’s delicious, it’s easy, and honestly, that’s enough for me.
