- 350g self-raising flour (additional for dusting)
- 1 tsp baking powder
- 350g natural yoghurt
- 2 cloves of garlic
- Fresh, soft herbs of your choosing (examples: flat-leaf parsley, tarragon, basil)
- 40g unsalted butter
- Mixing bowls + mixing utensils
- Garlic crusher (optional)
- Chopping board
- Small pan
- Rolling pin
- Griddle pan
- Dust a clean worksurface, and a separate mixing bowl, with flour.
- Add flour, baking powder, and natural yoghurt in a clean mixing bowl, mixing until you are comfortable to pat and shape the mixture into a dough with clean hands.
- Tip the dough onto your floured surface and knead only for a minute or so to bring everything together – unlike traditional bread recipes, flatbread does not need nearly as much kneading.
- Put the dough into the flour-dusted bowl from earlier, cover it with a plate or tea-towel, and leave to sit.
- Peel your garlic cloves and crush them with a specific garlic crusher or with the flat edge of a knife (watch your fingers!).
- Finely chop and dice any desired herbs and discard your stalks.
- On a medium heat, melt butter in a small pan and add your garlic and chopped herbs, stirring through before setting aside.
- Maintaining a flour-dusted work surface, dust a rolling pin with flour and divide your earlier dough in half. Continue to divide from this point until you get six equally sized pieces from each half (about the size of a golf ball!).
- With your hands, flatten out the dough, and use a rolling in to shape your dough pieces into 2-3mm thick rounds about 10cm in diameter.
- Cut six lines into the centre of each round and leave a bit of space at each end.
- With your griddle pan on high heat, cook each dough piece until puffed and bar-marked (about 1-2 minutes on each side!).
- With your earlier made garlic herb butter, brush the flatbreads and pile onto a serving board!
Cooks in: 30 minutes
Recipe courtesy of Heather Hristovski