Garlic and Herb Flatbread
I got a ton of interest into the recipe for this super duper easy buttery flatbread!
If the thought of making bread has sent you into a panic before, have no fear! This is a foolproof recipe, it literally can't go wrong. The first time I made it, I was totally shocked at how little effort I put into making something so delicious. This flatbread is the perfect accompaniment to my chickpea and cauliflower curry, but if you want to eat them as a main by themselves - I won't judge ya. They are that good. Especially hot off the pan!
This recipe is inspired by a recipe on RockRecipes, I just did a little tweaking!
serves: 6 (I made 9 because I scaled down on size!)
freezer friendly: yes
freezer friendly: yes
226g self-raisng flour
405g greek yoghurt (I use tesco greek style, you might need a tsp more or less)
2 tsp garlic powder
1/2 tsp salt
sunflower oil (for frying)
2 tbsp butter
1-2 tsp dried corriander or parsley
1tsp garlic powder
1. Add the flour, garlic powder and salt to a large bowl and mix lightly with a whisk or fork. Next add the greek yoghurt in, I always add half first and then mix with a wooden spoon. Then I add the other half a little at a time. The dough should be sticky and light, make sure not to overmix or you'll come out with tough flatbreads instead of little clouds!
2. Tip out the dough onto a floured surface and form into a ball. Cover it with clingfilm and leave it to rest somewhere for about 20 minutes. (This will be a good time to dust yourself off and get your frying pan out.)
3. While waiting, melt the butter in a microwave safe bowl. Then add the garlic, herbs and mix - put aside for later.
4. Divide the dough into 6 equal sized dough balls. On a nicely floured surface, roll each ball out into a flat circle-ish shape, I keep mine at a £1 coin thickness.
5. Heat a heavy bottomed frying pan (or a cast iron skillet) over medium heat. Add the teeniest drizzle of sunflower oil to the pan, you want to wait until the pan is very hot! Then add one circle of rolled out dough and cook until the bottom is brown (extra points for charring!) and there are bubbles on top. Flip and cook for another minute or so. (Sometimes after flipping, my flatbread puffs up like I'm making pita! But don't worry, as soon as it is off the heat is flattens again.)
6. Repeat the same step for the rest of the bread. In between cooking, put the already done ones on a plate and cover the top with foil to conserve all of that heat. When done, butter both sides of the flatbreads with the lovely herby garlic butter you've made. And there you have it! Beautifully soft flatbreads, made with no kneading, no yeast - and only two main ingredients that are as cheap as chips!
P.S. let me know how the flatbread making goes! Don't be afraid to make the recipe your own - if you don't like garlic, leave it out! Or try rolling them out thinner and bigger for homemade wraps ;)
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