Publications
Partners
- 2c - all-purpose flour, plus extra for dusting
- 1Tbs - baking powder
- 1¼c - plain thick yoghurt
- ½tsp - table salt
- - extra virgin olive oil, for brushing
- - garlic and parsley oil
- 80ml - extra virgin olive oil
- 4 - cloves garlic, finely chopped
- 1Tbs - finely chopped flat-leaf parsley leaves
1 Place the flour and baking powder in a bowl and mix to combine. Add the yoghurt and salt and mix until a rough dough forms.
2 Turn the dough out onto a lightly floured surface and divide it into six equal portions. With lightly floured hands, roll each portion into a ball, then lightly dust in the extra flour. Roll each ball between sheets of nonstick baking paper to an 18cm round.
3 Garlic and parsley oil Place the oil, garlic and parsley in a bowl and mix to combine. Set aside.
4 Heat a nonstick frying pan over high heat. Brush one side of the flatbread with olive oil and cook, in batches, for 40 seconds to 1 minute. Brush the other side with oil, flip and cook for a further 1 minute or until cooked through and charred.
5 Transfer the flatbread to wire racks and brush with the garlic and parsley oil while hot, if desired. Serve warm.
