Flatbreads with Garlic Butter by Good Food

Ingredients

• 400g Greek yogurt
• 400g self-raising flour, plus extra for dusting
• 2 tsp baking powder
• 2-3 tbsp olive oil
• 1 pinch salt
• few cracks black pepper
• 75g salted butter
• 2 large garlic cloves, crushed

Instructions

1. In a large mixing bowl, combine the Greek yogurt, self-raising flour, baking powder, a generous pinch of salt, and a few cracks of black pepper. Drizzle in 2 tablespoons of olive oil.
2. Using a fork, mix the ingredients together until a shaggy dough begins to form. If the dough seems too dry, add up to 1 more tablespoon of olive oil, a little at a time, until a soft, cohesive dough comes together.
3. Lightly flour your work surface. Turn the dough out onto the floured surface and knead gently for 1 minute until it becomes smooth and elastic.
4. Divide the dough into 8 equal portions. For precision, you can weigh the dough to ensure each flatbread is roughly the same size. Form each portion into a ball.
5. Dust the work surface with a little more flour. Take one dough ball and use a rolling pin to roll it into a circle, approximately 5mm thick. This thickness is key for achieving a pillowy texture.
6. Heat a heavy-based frying pan or cast-iron skillet over medium heat. Once the pan is hot, carefully place the first rolled flatbread into it. Cook for 2 minutes per side.
7. Resist the urge to flatten the bread in the pan; allow it to puff up naturally. Cook until both sides are golden brown and blistered with darker spots. Transfer the cooked flatbread to a plate and cover lightly to keep warm. Repeat with the remaining dough portions.
8. To prepare the garlic butter, melt the salted butter in a small saucepan over low heat. Add the crushed garlic cloves and gently cook for 1-2 minutes, allowing the garlic to infuse into the butter without browning.
9. Brush the warm garlic butter generously over the freshly cooked flatbreads before serving. Serve immediately as an accompaniment to your main dishes.