Ingredients

Method

• 350 x 350 g self-raising flour
• 1 t baking powder
• 1½ cups plain yoghurt
For the garlic-parsley butter:
• 40 g unsalted butter
• 2 cloves garlic, crushed
• a bunch of parsley, chopped

Method

Ingredients

1. Place all the bread ingredients in a large bowl and mix with a spoon, then use your hands to pat everything together.

2. Dust a clean work surface with flour and tip out the dough. Knead for 1 minute. Place the dough in a flour-dusted bowl and set aside.

3. To make the butter, melt the butter over a medium heat, then stir in the garlic and herbs. Set aside.

4. Dust a work surface with flour and divide the dough in half, then divide each half into 6 pieces so you have 12 golf-ball sized pieces. Flatten each ball, then roll out to a thickness of 2–3 mm. Use a knife to score 6 lines into each round.

5. Place a griddle pan over a high heat. Cook each flatbread for 1–2 minutes per side, or until marked and puffed up. Brush the flatbreads with the garlic butter as they come off the griddle and pile onto a serving board.

Find more bread recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom