Cheesy Garlic & Herb Tortilla Pull-Apart Bread
This Cheesy Garlic & Herb Tortilla Pull-Apart Bread delivers crispy edges, soft layered centers, and melted mozzarella in every fold. No dough to deal with, no yeast, and basically no work. Just bake and pull.
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I tend to love anything that feels impressive but secretly isn’t.
This cheesy garlic bread is one of those things people assume takes effort because typical bread requires dough rising, shaping, waiting...
But this recipe skips all of that.
You take tortillas, fold them accordion-style, tuck them into a dish, and flood the layers with garlicky basil oil and mozzarella. That’s it.
In the oven, the edges get crispy and golden. The inside stays soft and layered. The cheese melts down into the folds so every pull is stretchy and buttery and oh so freaking delicious.
It’s garlic bread without ever touching yeast!
This goes perfectly with pasta, with soup, or anywhere garlic bread is appropriate. You can also just throw it in the middle of the table and watch it disappear.
If this tortilla hack is your style, definitely check out my spanakopita tortilla quiche or any of my crispy rice paper spirals. Easy to use ingredients that bring elevated results is the name of my game!
Why this Tortilla Pull-apart Bread Works
Folding the tortillas creates layers that mimic pull-apart bread. The herb-infused olive oil seeps into the folds while the mozzarella melts and binds everything together. High heat crisps the exposed edges while keeping the inside tender.
"This is the best of garlic bread with none of the work! My family loved it at dinner. We even loved it cold, from the fridge the next day..."
- Sharon (email subscriber)
Recipe
Cheesy Garlic & Herb Tortilla Pull-Apart Bread (No Dough!)
Ingredients
- 6 white flour tortillas
- ½ cup olive oil
- 1 garlic clove
- ¼ cup fresh basil leaves
- 1 cup shredded mozzarella
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chili flakes optional
Instructions
- Preheat: Heat the oven to 400°F (205°C).
- Fold: Fold each of the 6 tortillas back and forth like an accordion and place them snugly into an 8×8 baking dish.
- Blend: Add ½ cup olive oil, 1 garlic clove, ¼ cup basil, ½ teaspoon salt, and ½ teaspoon black pepper to a blender and blend until smooth.
- Stir: Stir 1 cup shredded mozzarella directly into the herb oil mixture.
- Spoon: Spoon the mixture evenly over the folded tortillas, pressing it into the folds so it seeps between the layers.
- Bake: Bake for 18–22 minutes, until the cheese is bubbling and the tortilla edges are golden and crisp.
- Finish: Let cool slightly, then pull apart and sprinkle with chili flakes if desired.
Notes
- Be sure to bress the oil and cheese mixture down into the folds. That’s where the magic happens.
- If your edges brown quickly, loosely tent with foil for the last few minutes.
- You can swap basil for parsley, thyme, or whatever herbs are hanging around your fridge.
- This reheats shockingly well in the oven or air fryer.
- If you want to get wild, add a little grated Parmesan on top before baking.
Nutrition
Frequently Asked Questions for the Cheesy Garlic & Herb Pull-Apart Tortilla Bread
Of course. They’ll be slightly less crispy but still work well. Gluten-free, etc also work here.
Anything you can put on a pizza you can put on this bread. Cooked crumbled sausage or shredded chicken can be layered between folds, other cheeses, etc. Go wild!
You can definitely assemble it ahead, cover, and refrigerate. I'd suggest baking just before serving so that you get to savor the deliciousness of the crispy edges.
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Yummmyyyy
its. so. good.