Easy flatbreads

  • dorset strained yoghurt 300g
  • self-raising flour 300g
  • baking powder 1tsp
  • olive oil
  • (cultured) butter 40g
  • cloves of garlic 2
  • a bunch of fresh soft herbs (parsley or dill)
  • Add the yoghurt, flour and baking powder to a large mixing bowl and mix together with a spoon. Use your hands to pat and bring everything together.

  • Dust a clean work surface with flour and use it to knead for a minute or two to bring it all together.

  • Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

  • Melt the butter in a small pan over a medium heat. In the meantime, peel the garlic cloves and then crush them with a garlic press into the pan along with some finely chopped herbs. Set aside.

  • Dust the work surface and rolling pin with flour, then divide the dough in half, then divide each half into 5 equal pieces. Pat and flatten the dough using your hands and then use a rolling pin to roll each piece into 2-3mm thick ovals. If you wish, use a knife to cut a few lines into the centre of the flatbread, leaving a couple of centimetres at each end.

  • Place a griddle pan on a high heat, then add a drop of olive oil before cooking each flatbread for 1 minute on each side (or until they are marked and rising). 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.


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