Ingredients
Flatbreads
- 350 gr. self-raising flour , plus extra for dusting
- 1 teaspoon baking powder
- 350 gr. natural yoghurt
Garlic and herb butter (optional)
- 2 cloves of garlic
- a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
- 40 gr. unsalted butter
Method
- Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together.
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Garlic butter
- Peel the garlic cloves and crush them with a garlic crusher.
- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces, roughly the size of a golf ball.
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Place the griddle pan on a high heat, then once hot, cook each one for 1 – 2′ on each side, or until bar-marked and puffed up, turning with tongs.
- Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.