These flat breads don’t even need an oven, nor hours of resting and kneading.I have adapted a Jamie Oliver recipe to my food processor, giving me a working dough in seconds.
A minute or two on either side in a searing hot griddle pan and I got beautiful charred and fluffy flat breads.
Excellent as is, they were brought up to a whole new level when brushed with a garlic-herb butter.
2 1/2 cup flour
2 tsp salt
1 tsp baking powder
1 3/4 cup natural yoghurt
For the garlic and herb butter (optional):
2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
1/2 cup butter
Add all the flatbread ingredients to a food processor and mix until a dough forms.
Tip out the dough onto a clean surface and bring together.
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside while making the butter.
To make the garlic butter: Melt the butter in a small pan over a medium heat, then stir through the crushed garlic and finely chopped herbs, then set aside.
Divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
Pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick (about the size of a saucer).
Use a knife to cut 6 lines into the centre of each round, leaving about 2 cm at each end.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board and serve while still hot.