In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of minced garlic. Mix thoroughly.

Gradually pour in about 3/4 cup of water and 2 tablespoons of melted unsalted butter into the flour mixture. Stir until combined.

Fold in 2 tablespoons of chopped coriander and mix gently until evenly incorporated.

Place a non-stick pan over medium heat and allow it to warm up for about 2 to 3 minutes.

Scoop about two tablespoonfuls of the dough onto the hot pan, shaping it into a small pancake. Cook undisturbed for about 1 to 2 minutes.

Carefully flip the flatbread and let it cook for another 1 to 2 minutes until golden brown.

Remove the flatbread from the pan and transfer it to a clean plate. Repeat with remaining batter.