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    Garlic, pepper and herb bread

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    *mandatory

    Garlic, pepper and herb bread

    • Vegetarian
    • Preparation time: 20 minutes, plus proving time
    • Cooking time: 8 minutes
    • Total time: 28 minutes, plus proving time 30 minutes

    Makes: 8 flatbreads

    Ingredients

    • 1 tbsp Freshly ground black pepper
    • A little flour for dusting
    • 75g Lightly salted butter
    • 1 tbsp Olive oil
    • 3 Cloves garlic, crushed
    • Sea salt, to serve
    • 500g pack Wright's Premium White Bread Mix
    • ½ x 20g Pack flat-leaf parsley, chopped
    • 2 tsp Chopped fresh thyme

    Method

    1. Tip the bread mix into a bowl and add the herbs, pepper and 320ml lukewarm water. Mix to a dough with a round-bladed knife. Turn out onto a lightly floured surface and knead for 5 minutes (or use a mixer with a dough hook). Place in a lightly oiled bowl and cover with clingfilm. Leave to rise in a warm place for about 45 minutes, until doubled in size.
    2. Tip out onto a floured surface and divide the dough into 8 pieces. Roll each to a naan-shaped oval, measuring about 22cm in length. Cover loosely with a tea towel and leave to stand for 10 minutes.
    3. Melt the butter in a small pan with the olive oil and stir in the garlic. Lay half the dough pieces over the hot coals and brush with a little of the garlic butter. Cook for 1½ -2 minutes until the underside is golden. Flip over the bread and cook until golden. Scatter with sea salt and stack up on a plate while cooking the remainder in the same way.

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    Cook's tips

    To cook indoors, griddle the bread, one portion at a time, until golden on each side, brushing with the garlic butter as above.

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