Name: Homemade Herby Garlic Flatbreads | Makes 4 Side Dish | with Fresh Parsley and a Yoghurt Based Dough
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 30 grams Unsalted Butter; 150 grams Plain Flour; 150 grams Greek Style Natural Yoghurt; 2 unit(s) Garlic Clove; 1 bunch(es) Flat Leaf Parsley; 1 tbsp Olive Oil; ¼ tsp Salt

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Recipes

Homemade Herby Garlic Flatbreads | Makes 4

Side Dish | with Fresh Parsley and a Yoghurt Based Dough

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The tradition of using yoghurt to make dough dates back thousands of years and is thought to have originated in the Middle East. For example, the popular Turkish 'bazlama' flatbread is made using yoghurt. This technique produces a tender bread with a subtle tanginess to it, making it perfect for scooping up your favourite dishes or enjoying on its own.

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

30 grams

Unsalted Butter

150 grams

Plain Flour

150 grams

Greek Style Natural Yoghurt

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

1 tbsp

Olive Oil

¼ tsp

Salt

Nutritional information

Energy (kJ)2173 kJ

Energy (kcal)519 kcal

Fat25.3 g

of which saturates14 g

Carbohydrate64.5 g

of which sugars6.4 g

Dietary Fiber2.7 g

Protein12.2 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Chopping Board

•Fork

•Garlic Press

•Small Bowl

•Knife

•Rolling Pin

•Large Frying Pan

Instructions

a) Remove the butter from the fridge and bring to room temperature.

b) In a large bowl, combine the plain flour and Greek style yoghurt with the olive oil and salt (see pantry for both amounts).

c) Mix until fully combined, then empty the dough onto a lightly floured work surface and knead until smooth and elastic, 3-4 mins. TIP: If your dough is a little sticky, add a little bit more flour to your work surface.

d) Once kneaded, divide the dough into 4 equal pieces. Cover each piece with cling film and set aside to rest, 5-10 mins.

a) While the dough rests, peel and grate the garlic (or use a garlic press).

b) Roughly chop the parsley (stalks and all).

c) In a small bowl, use a fork to mash together the garlic, butter and half the parsley. Season generously with salt and pepper and set aside for now.

d) Once rested, place the pieces of dough on a lighly floured surface. Use a rolling pin to roll each piece into a round or oblong shape, approximately 3mm thick. TIP: Cover the rolled out dough with cling film to stop them drying out.

a) Heat a large frying pan on medium-high heat. TIP: You want the pan to be hot so the flatbread puffs properly - heat for 3-4 mins before you add the dough.

b) Once hot, pop 1-2 of your flatbreads into the pan and cook until lightly golden on the underside and large air bubbles have formed on the surface, 2-3 mins. TIP: If your dough isn't forming air bubbles in this time, leave the pan to get hotter for another couple mins before frying the rest of your flatbreads.

a) Flip the flatbreads over in the pan and cook until the other side is lighlty golden, 1-2 mins. Repeat with your remaining flatbreads.

b) Once cooked, pop your flatbreads onto a serving board and, while the flatbreads are still hot, brush over some herby garlic butter.

c) Sprinkle the remaining parsley over the flatbreads to finish.

Enjoy!