Super easy recipe for these lovely flatbreads, they work great on a BBQ wrapped around any grilled meat
30 - 45minutes
10 - 15minutes
- Add your flour, baking powder and yogurt to a mixing bowl and bring together with a spoon, then use your hands to roll into a dough, dust a clean work surface with flour and knead for a minute or so to bring it all together Put your dough into a floured bowl, cover and set aside.
- Melt your butter gently in a pan, add your crushed garlic and bruised rosemary and set aside
- Dust a clean work surface and turn out your flatbread dough, roll into a long sausage shape and divide into balls (roughly the size of a golf ball) then with your hands, pat and flatten the dough, then use a rolling pin and roll each piece of dough into 10cm circles, they don't have to be uniform just roughly the same size, then score the rounds with a sharp knife
- Place a griddle pan on a high heat and cook each one for 1 to 2 minutes on each side until bar-marked and slightly puffed up, as they come off the griddle brush all over with your rosemary and garlic butter. If using a BBQ do exactly the same just get your grill hot enough so the dough doesn't stick
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