Fast Garlic Skillet Bread

No-yeast flatbread brushed with garlic-parmesan butter — made the same night, while the Caesar rests

Makes 3 · 20 min

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2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup milk (or water)
2 Tbsp olive oil
Garlic-parmesan butter
3 Tbsp butter
2 garlic cloves, grated
2 Tbsp parsley, chopped
¼ cup parmesan, grated

Whisk the flour, baking powder, and salt. Stir in the milk and oil to a soft dough; knead in the bowl 1 min until it comes together.
Divide into 3, and press or roll each into a round about ¼″ thick.
Oven, then skillet — the way Kelly makes it: bake the rounds on a sheet at 450°F for ~10 min until set and lightly golden, then finish each in a hot dry skillet 1–2 min a side for a crisp, spotty char.
Melt the butter with the grated garlic; brush it over the hot bread, then scatter with parsley and parmesan. Cut into wedges and serve warm with the salad.

Steps — tap one to keep your place

1. Whisk the flour, baking powder, and salt. Stir in the milk and oil to a soft dough; knead in the bowl 1 min until it comes together.

2. Divide into 3, and press or roll each into a round about ¼″ thick.

3. Oven, then skillet — the way Kelly makes it: bake the rounds on a sheet at 450°F for ~10 min until set and lightly golden, then finish each in a hot dry skillet 1–2 min a side for a crisp, spotty char.

4. Melt the butter with the grated garlic; brush it over the hot bread, then scatter with parsley and parmesan. Cut into wedges and serve warm with the salad.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.