Garlic flatbread is quick and easy to prepare in under 5 minutes using Herbie’s fermented garlic paste.
Transform your supermarket flatbread or make your own.
Tip to save on the cost of fresh herbs: Did you know that supermarket potted herbs have more than one plant in the pot? You can divide them and re-pot in either a larger pot or in the garden and you will have double or three times the size of plant in no time.
- Non stick frying pan
- wooden spoon
- 6 mini flatbread supermarket or homemade
- 1 tbsp Herbie's garlic paste fermented
- 1 handful fresh parsley
- 4 tbsp rapeseed oil organic preferably
- 1/4 tsp sea salt
- Pour the oil into the non stick frying pan on medium heat.
- As the oil warms add the garlic and stir with a wooden spoon so as not to scratch the pan. Make sure the garlic doesn't become crispy by adjusting the heat as necessary. The idea is to infuse the oil rather than to overcook the garlic.
- Whilst the garlic is infusing the oil, chop the parsley roughly and cut the flatbreads into slithers about 2cm wide.
- After 2 minutes add the parsley and the salt to the pan and stir so that it is well distributed.
- Keep the heat on a medium setting and add a third to half of the flatbread slithers, depending on the size of your pan.
- Allow them to cook in the hot garlic infused oil for 20 to 30 seconds (until piping hot but not crisp) and then flip them over. Move them around the pan to prevent sticking.
- After maximum 20- 30 seconds each side they are done. Remove to a plate and repeat with the next batch until all are cooked. Pour over the rest of the garlic parsley oil from the pan and serve immediately.
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Garlic flatbread (totally delicious)
We know that the best way to tell if what you’re eating is really healthy, is to prepare your food from scratch and to only use fresh ingredients. That way you know exactly what’s in it, especially the oil and salt content. It’s not a practical solution for everyone but it’s how you can avoid all the preservatives we find in supermarket foods that need to stay fresh for days in transit and on the shelf.
Having said that, if you don’t have the time or inclination to make your own bread from scratch, this recipe will improve the flavour of supermarket flatbread and is a great way to eat fermented garlic.
As always, when buying ready made food, buy the freshest you can, read the ingredients and try to buy the ones that contain the least preservatives. Bread isn’t intended to last a week.
Fermented garlic is probably one of the healthiest ingredients there is, healthier even than raw and certainly healthier than pickled garlic or dried.
You can find out all about the health benefits of garlic here. Suffice to say, from helping with blood pressure to cancer, it is a powerful little plant.
Rapeseed oil is grown in abundance in the UK so it makes a really sustainable, lower carbon footprint alternative to olive oil – especially if you can afford to fork out for the organic variety.
It’s low in saturated fat and contains omegas 3, 6 and 9, which reduce cholesterol and help to maintain healthy joint, brain and heart functions.
It can also can be heated to a high frying temperature and not spoil its antioxidants, character, colour or flavour.
On the down side, like all oils and fats, it is very high in calories. This recipe is a side dish. Don’t eat too much.
Parsley is packed with vitamins A, K, and C. It’s also a good source of the minerals calcium, iron, magnesium, and potassium.
It may improve blood sugars and support heart, kidney, and bone health.
Team all this with some boiled rice and a chickpea and cauliflower curry with a generous splash of Herbie’s Homemade fermented chilli chutney.