For the flatbread
- 1.5 cups self-raising flour, plus extra for dusting
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 – 1 1/4 cup plain Greek yogurt (start with 1 cup. Add more if required to form a ball of dough)
For the garlic butter
- 1 tbsp salted butter
- 1 tbsp ghee
- 2 cloves of garlic, minced
- 2 tbsp chopped cilantro (or parsley)
For the flatbread
- Add all the flatbread ingredients to a mixing bowl and mix together with a wooden spoon.
- Then use your hands to pat and bring everything together to form a dough.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute or so to bring it all together.
- Put the dough into a floured-dusted bowl and cover with a tea towel. Set aside.
For the garlic butter
- Peel the garlic cloves and crush them with a garlic crusher.
- Melt the butter/ghee in the microwave and stir through the garlic and cilantro. Set aside.
To assemble flatbread
- Dust a clean work surface and rolling pin with flour, then divide the dough into 6 equal-sized pieces.
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 8 inches rounds.
- Preheat a non-stick pan and cook the flatbread for 90 – 120 seconds.
- Flip and cook for another minute.
- Once the bread is done, generously brush the flatbread with the garlic butter and pile onto a serving board.
