This quick garlic bread skips the yeast and the wait—it’s a soft, fluffy flatbread made with baking powder, then brushed with garlic butter and toasted until golden. It’s perfect when you need a side for pasta, soup, or salad in under 30 minutes. The no-yeast approach means no rising time, so you get fresh, warm garlic bread straight from the skillet or oven.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 3 tablespoons (42 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons (30 g) unsalted butter, softened (for brushing)
- 1 tablespoon fresh parsley, chopped (optional)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat your oven to 425°F (220°C). If you have a cast-iron skillet or baking sheet, place it in the oven to heat while you prepare the dough.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the buttermilk. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead gently 5–6 times until it comes together—do not overwork, or the bread will be tough.
- Pat the dough into a round about 1 inch (2.5 cm) thick. Use a knife or bench scraper to cut it into 8 wedges (like a pizza).
- Carefully remove the hot skillet or baking sheet from the oven. Place the wedges on it, leaving space between them. Bake for 8–10 minutes, until the bottoms are golden and the tops are lightly browned.
- While the bread bakes, mix the melted butter and minced garlic in a small bowl. After the bread comes out of the oven, immediately brush the garlic butter over the hot wedges.
- Sprinkle with parsley and flaky salt if using. Serve warm.
Tips
- Don’t overmix: Overworking the dough develops gluten, making the bread dense instead of tender. Mix just until the flour is moistened.
- Use fresh garlic: Garlic powder can be used in a pinch, but fresh minced garlic gives a much brighter, sharper flavor. If using powder, start with 1 teaspoon.
- Make it dairy-free: Substitute the buttermilk with 1 cup (240 ml) unsweetened plant milk mixed with 1 tablespoon vinegar or lemon juice, and use vegan butter or olive oil for brushing.
- Don’t skip the hot pan: Preheating the skillet or baking sheet gives the bottom a crispy, golden crust. If you use a cold pan, the bread may steam and turn out soft.
Serving Suggestions
Serve this garlic bread alongside spaghetti marinara, creamy tomato soup, or a crisp green salad. It’s also great for soaking up extra sauce from a hearty stew or as a base for bruschetta toppings.
Variations
- Cheesy garlic bread: Sprinkle 1/2 cup (50 g) shredded mozzarella or parmesan over the wedges during the last 2 minutes of baking.
- Herbed garlic bread: Add 1 teaspoon dried oregano or thyme to the flour mixture for extra flavor.
- Spicy garlic bread: Stir 1/4 teaspoon red pepper flakes into the garlic butter.
- Whole wheat version: Replace half the all-purpose flour with whole wheat flour; you may need an extra tablespoon of buttermilk.
Storage and Reheating
Store leftover garlic bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place wedges in a 350°F (175°C) oven for 5–7 minutes until warmed through. You can also toast them in a skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it makes the bread rubbery.
Frequently Asked Questions
Can I use self-rising flour? Yes, if you have self-rising flour, omit the baking powder and salt from the recipe. The flour already contains leavening and salt.
Why is my bread dry? Dry bread usually comes from overmeasuring flour or overbaking. Spoon the flour into the measuring cup and level it off, and check the bread at 8 minutes—it should be just golden, not dark brown.
Can I make the dough ahead of time? You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before shaping and baking.
Can I use olive oil instead of butter? Absolutely. Use 3 tablespoons (45 ml) olive oil in place of the melted butter for brushing. The flavor will be more Mediterranean and less rich.
Is this bread vegan? As written, no, because of the buttermilk and butter. To make it vegan, use plant milk with vinegar and vegan butter or olive oil.
Can I freeze this garlic bread? Yes, bake the bread without the garlic butter, let it cool completely, and freeze in a zip-top bag for up to 3 months. To serve, brush with garlic butter and reheat in a 375°F (190°C) oven for 8–10 minutes.
Related
- Garlic Bread Images: A Visual Guide to Perfect Slices
- Garlic Bread Crumbs: Easy Homemade Recipe
- Garlic Bread Drawing: A Fun Food Art Tutorial
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).