Fresh Herb & Garlic Flat Bread
Recipes
1 min read
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
- 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)
- Rest dough in a covered bowl for 20mins at room temp.
- Peel & chop garlic cloves or crush in a garlic crusher.
- Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
- Melt the butter in a small pan over medium heat, then stir through the garlic and chopped herbs, then set aside.
- 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).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12-14cm rounds.
- Score the centre of the tops the flat breads.
- 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.
- Brush the flatbreads all over with olive oil or butter as they come off the griddle.
