Garlic Flat Breads

LunchLight Bites & StartersDinner

13 May

Written By Kate Brocklehurst

Ingredients

350g of self raising flour

1 tsp baking powder

350g natural yoghurt

2-4 tbsp of Brock and Morten garlic rapeseed oil

Method

Add the flour, baking powder and yoghurt into a mixing bowl. Using your hands bring the dough together.

You will find this mixture is a little sticky so use some extra flour on your worksurface to lightly knead the dough together. This dough doesn’t need excessive kneading, just enough to bring it together.

Heat up a non stick frying pan or griddle pan, no oil is needed in the pan.

Separate your dough into golf ball sizes and roll out with a rolling pin until the dough is around 5mm thick. You can also just stretch with your hands if you would like a thicker rustic look to your breads.

Add the flattened dough to your hot pan and cook on each side for around 1-2 minutes. It may need a little longer if your dough is thicker.

Whilst your breads are still warm brush lightly with Brock and Morten garlic rapeseed oil. You can also sprinkle some fresh herbs over the flatbreads at this point too if you wish.

This is a super quick and easy recipe that will make a great accompaniment to a whole range of dishes. From light lunches to pasta and lasagnas. Once you start making these and see how easy and delicious they are, you will never buy flatbreads again. The dough can also be made ahead and kept refrigerated too. This is a great recipe to make with children too.