Fresh Herb & Garlic Flat Bread

Ingredients

Makes 24 flat breads

• 500	gr	De Winkel natural yoghurt or Fresh n fruity Greek yoghurt
  500	gr	Self-raising flour
  3	Tbsp	Chopped fresh herbs of your choice (parsley, rosemary & thyme)
  6	cloves	Garlic
  2	pinch	Flake sea salt
  		Olive oil or butter for cooking

Method

1. Combine yoghurt, flour, herbs, garlic & salt, lightly knead until combined, 1 minute (do not work/stretch like traditional bread as it will become very tough)
2. Rest dough in a covered bowl for 20mins at room temp.
3. Peel & chop garlic cloves or crush in a garlic crusher.
4. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
5. Melt the butter in a small pan over medium heat, then stir through the garlic and chopped herbs, then set aside.
6. Dust a clean bench and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (slightly larger than a golf ball size).
7. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12-14cm rounds.
8. Score the centre of the tops the flat breads.
9. Place your pan (for best result use a griddle pan) on high heat, once hot, cook each one for 1 to 2 minutes on each side, or until puffed up and nicely coloured.
10. Brush the flatbreads all over with olive oil or butter as they come off the griddle.