Homemade Herby Garlic Flatbreads | Makes 4
Side Dish | with Fresh Parsley and a Yoghurt Based Dough
- Milk
- Wheat
- Cereals containing gluten
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.
Ingredients
30 grams
Unsalted Butter
(Contains: Milk)
150 grams
Plain Flour
(Contains: Wheat, Cereals containing gluten)
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
Not included in your delivery
1 tbsp
Olive Oil
¼ tsp
Salt
Utensils
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 (no oil). 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found the garlic overpowering; consider adjusting garlic to personal preference.
- Ease of prep: While some found it simple, others felt it was time-consuming or tricky to cook evenly without burning.
- Suggestions: Add a bit more flour if the dough is sticky; consider adding cheese for extra flavour.
- Portions: Some found the flatbreads smaller than expected; consider doubling the recipe for larger servings.
