Flatbread with Shallot Herb Butter
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This flatbread with shallot herb butter recipe is so easy it may stop you from buying bread at the grocery store. Even though it takes more work than picking up bread off the shelf the end rewards is amazing! The bread is great for any sauces you want to dip or top it off with.
Flatbread with Shallot Herb Butter Cooking tips:
You can double this recipe to make 16 breads. If you notice your bread is cooking to fast, reduce your heat to medium-low for 1 minute. As you make the breads, your pan will hold more heat, so adjusting temperature may be required. If you cannot find a shallot use 4 cloves of garlic. Have fun mixing different herbs in the butter too!
Can you make ahead?
Freezer: After the flatbread has cooled place in a freezer storage bag. Keep in freezer for 6 months max.
Add the butter to wax paper and roll into a log shape. Place in a freezer storage bag. Keep in freezer. Place in fridge 1 day before you plan to use.
Fridge: After the flatbread has cooled place in a freezer storage bag. Keep in fridge for 7 days max.
Reheating: This works for bread fresh out the freezer or fridge. Pop in a 350-degree oven for 3-6 minutes.
Recipe Video:
Substitution Options:
Gluten free flour will work 1:1 substitution for all-purpose flour.
Try using rosemary, thyme, basil, cilantro or mint to create different flavor herb butters.
what to serve with Flatbread?
- Chicken Alfredo Spinach Flatbread
- Insta-pot with New Orleans Red Beans & Rice
- Jerk Oxtails with Rice & Peas
Meal Ideas:
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Recipe:
📖 Recipe
Flatbread with Shallot Herb Butter
Ingredients
Flatbread:
- 2 cups unbleached all-purpose flour plus more for rolling
- 1 teaspoon kosher salt
- ¾ cups water
- 4 tablespoons oil
Shallot Herb Butter:
- 1 stick unsalted butter room temperature
- 1 small shallot chopped fine
- ¼ teaspoon kosher salt
- 2 sprigs Italian parsley chopped fine
Instructions
- In a bowl add the flour and kosher salt, mix together. Pour in the water and 2 tablespoons oil, mix until dough forms into a ball. Lightly dust a surface and knead dough 40 times, let dough rest for 5 minutes. Cut the dough in half, then cut each half into 4 equal parts and roll each into dough balls.
- Lightly dust a surface and a rolling pin with flour, roll out each dough about ⅛ inch thick. Then evenly pierce with a fork. Lightly dust each bread with flour and stack to the side.
- Turn on the heat to medium-high in a large skillet, add 1 teaspoon of oil and with a paper towel wipe oil out, cook bread for 1 minute on each side and repeat for each bread. Keep bread in a plastic storage bag at room temperature for 3 days for maximum freshness.
- To make shallot herb butter, in a medium bowl add the butter, shallots, kosher salt and parsley, stir to combine and serve at room temperature. Butter will be good for 7 days.
Patricia Rinaldi says
I have to make 3 recipies of these when indo them, why because the first batch is eaten before I can get to use the sauce. Seriously!!!! Delicious. Great to serve for brunch and I have served then as an appetizer. Love them on a Friday night with some red wine .