Garlic-Herb Flatbread

Garlic-Herb Flatbread

clare a.

"I had a craving for something dry and savory one night, and tweaked another recipe to make what I wanted. I ended up creating this delicious flatbread that even the picky eaters in my family love."
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1 h servings 164 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
  2. Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  4. Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
  5. Bake in the preheated oven until golden brown and crispy, about 20 minutes.


Read all reviews 2
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Least positive

This was really delicious. My only change was using dried herbs as I didn't have fresh at home. I made half of this thicker.. just rolling out like a pie crust and half thin, rolling out on the ...

It just didn't work. I think there was too much butter and the cornmeal was over powering and it could not be rolled out and even under plastic wrap, it was like I was rolling out just butter.

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