- dorset strained yoghurt 300g
- self-raising flour 300g
- baking powder 1tsp
- olive oil
- GARLIC AND HERB BUTTER
- (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.