Black Garlic Flatbread Dough
A deeply savory dough infused with umami-rich black garlic puree. The fermented garlic adds earthy sweetness and complexity without the sharpness of fresh garlic, making this dough ideal for naan, pita, or rustic flatbreads. Works with both overnight cold fermentation and quick room-temperature rise.
- Prep
- 15 min
- Cook
- —
- Wait
- 1 hr 45 min
- Total
- 2 hr
- Makes
- 1.5 pounds (680 g) dough, enough for 8 flatbreads (6 inches each)
Steps
Before you start
- Read through the recipe to choose your rise method (quick 1 hour or overnight cold fermentation)
- Bring water to room temperature (68–72°F / 20–22°C) for consistent fermentation
- Have a clear bowl or container ready for bulk fermentation
Mix dry ingredients
- In a large bowl, whisk together 420 g bread flour, 3 g instant yeast, and 9 g kosher salt.
- Create a slight well in the center.
- This keeps the salt from touching the yeast directly, which can slow fermentation.
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Tip: Whisking aerates the flour and distributes yeast evenly.
Combine wet ingredients
- In a separate small bowl or measuring cup, stir together 300 ml room-temperature water, 50 g black garlic puree, and 15 ml olive oil until the puree is fully dissolved and the mixture is smooth.
- The black garlic will color the water dark gray to black.
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Ready when: Mixture is smooth with no black garlic clumps
Tip: Dissolving the puree first ensures even flavor and color throughout the dough.
Bring dough together
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or your hand until a shaggy, wet mass forms.
- You should see no dry flour.
- Scrape the sides of the bowl and press the dough together.
- Do not knead yet.
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Ready when: No dry flour visible; dough is wet and unified but rough
Tip: Wet dough is normal and will develop structure during the rest period.
Autolyse rest
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Let the dough rest at room temperature (68–72°F / 20–22°C) for 30 minutes.
- During this time, the flour fully hydrates and gluten develops naturally.
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Tip: This autolyse period improves dough extensibility and reduces kneading time.
Perform stretch and fold
- With wet hands, grab one side of the dough, stretch it up, and fold it over the center.
- Rotate the bowl 90 degrees and repeat, folding from all four sides once each.
- This takes about 1 minute total.
- The dough should feel slightly firmer and more cohesive.
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Ready when: Dough holds together better and shows resistance to stretching
Tip: Wet hands prevent sticking; this technique builds strength without traditional kneading.
Bulk fermentation (choose one path)
- Choose your fermentation method: **Quick rise (1 hour):** Cover the dough and let it rest at room temperature (70°F / 21°C) for 1 hour until it increases by about 50 percent in volume and shows some surface bubbles. **Overnight cold fermentation (recommended for flavor):** Cover and refrigerate at 40°F (4°C) for 12–18 hours.
- Cold fermentation develops deeper umami and makes the dough easier to work with.
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Ready when: Dough increases 50 percent in volume and shows small surface bubbles or dome shape
Tip: Cold fermentation is superior for flatbread dough; it reduces yeasty flavor and improves extensibility.
Turn out dough
- Lightly flour a work surface.
- Turn the dough out onto it and gently press it flat.
- Divide it into 8 equal pieces (about 85 g each).
- Shape each piece into a loose ball by pulling the edges toward the center and turning it seam-side down.
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Ready when: Eight even-sized dough balls with smooth tops
Tip: Dividing pieces into equal sizes ensures even cooking when flattened and cooked.
Rest and proof dough balls
- Place the dough balls on a floured surface or on a rimmed baking sheet, spacing them 2 inches apart.
- Cover loosely with a damp towel.
- Let rest at room temperature for 30 minutes.
- This resting period makes the dough relaxed and easier to stretch into flatbread.
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Ready when: Dough balls are slightly puffy and jiggly when the cover is removed
Tip: Do not overproof at this stage; light proofing is all that's needed before cooking.
Good to know
Tips
- Black garlic puree can be found in specialty Asian markets, online Asian grocers, or health food stores. It is darker, sweeter, and less pungent than fresh garlic, making it ideal for doughs and delicate dishes.
- For best results, use a digital kitchen scale. Weighing flour and other ingredients ensures consistent dough hydration and texture across batches.
- This dough is naturally soft and slightly wetter than traditional flatbread doughs. Avoid adding extra flour unless the dough is truly unmanageable; the hydration is intentional for tender, chewy flatbreads.
- Cook the flatbreads in a hot dry skillet, cast-iron pan, or on a grill over medium-high heat for 1–2 minutes per side until puffed and lightly charred. No oil is needed if the pan is hot enough.
Make ahead
Divide the dough into balls, wrap them individually in plastic, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen dough balls in the refrigerator overnight, then bring to room temperature for 20–30 minutes before stretching and cooking.
Storage & reheating
Room temperature (covered): up to 4 hours after cooking. Refrigerator (in an airtight container): up to 3 days; reheat gently in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 300°F (150°C) oven for 5 minutes. Freezer (wrapped individually in plastic wrap and stored in a freezer bag): up to 3 months; reheat from frozen in a dry skillet or on a grill over medium heat for 3–4 minutes per side.
Substitutions
- bread flour → all-purpose flour. Use all-purpose flour in equal weight (420 g). The dough will be slightly less chewy and elastic; cook time on griddle or skillet may be 1–2 minutes shorter.
- black garlic puree → aged black garlic cloves (fermented whole cloves), minced and crushed to a paste. Use 8–10 fermented black garlic cloves (about 50 g), minced and mashed thoroughly. Strain through a fine-mesh sieve if large fibers remain. Flavor and texture will be nearly identical.
- instant yeast → active dry yeast. Use 0.75 teaspoon (5 g) active dry yeast. The dough will require an additional 10–15 minutes of bulk fermentation due to slower activation.
- olive oil → neutral oil (vegetable, canola, or avocado oil). Any neutral oil works equally well. Avoid toasted sesame oil, which will overpower the subtle black garlic flavor.
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- Meal
- Dinner
- Method
- Stovetop
- Quick & Easy
- 5 Ingredients or LessEasy