I love making these homemade flat breads as they are so easy and taste amazing! They are great to serve as a starter topped with mozzarella and slow roasted tomatoes or simply brushed with a garlic and herb butter as soon as they come off the pan. They are totally irresistible!
Garlic and herb flatbreads
Serves 12
350g self-raising flour, plus extra for dusting
sea salt
1 teaspoon baking powder
350g Greek style yoghurt
For the garlic and herb butter
2 cloves of garlic, finely chopped
a small bunch of chopped fresh herbs, such as coriander or rosemary
40g unsalted butter, melted
1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to bring everything together.
2. Dust a clean work surface with flour, then tip out the dough. Knead for no longer than a minute or so to bring it all together
3. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
4. Meanwhile make the garlic and herb butter: Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
5. 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).
6. Flatten the balls of dough with your hands, then use a rolling pin, roll each piece into 12cm diameter thin rounds, roughly 2mm to 3mm thick. (you will need to sprinkle them with extra flour to stop them sticking as you roll them out)
7. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
8. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can help themselves.
