BBQ Flat Bread

Ingredients

• 350 g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 350 g natural yoghurt


• For Garlic & Herb Butter
• 2 cloves of garlic
• A bunch of fresh soft herbs (such as flat-leaf parsley, tarragon, basil or dill)
• 40g of unsalted butter

instructions

• 1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• 2. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together.
• 3. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• 4. For the garlic butter: peel the garlic cloves and crush them with a garlic crusher. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
• 5. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
• 6. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
• 7. 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.