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Garlic & chive flatbreads
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Makes: 8 small flatbreads
350g self-raising flour, plus extra for dusting
1 tsp baking powder
2 cloves garlic, crushed
25g pack chives, snipped
350g natural yogurt
Butter, to serve
1. Preheat the grill. Mix together the flour, baking powder, garlic, chives and a pinch of salt. Make a well in the centre and add the yogurt. Bring together to make a soft dough, kneading briefly until smooth.
2. Lightly dust a work surface with flour. Shape the dough into 8 balls and roll each one out to 5mm thickness. Grill the breads for 2–3 minutes on each side until golden with darker spots. Spread with a little butter and serve warm.
For an attractive bar-marked finish, try cooking the flatbreads in a ridged griddle pan.
Serve as a buffet of Boxing Day salads alongside Herbed Tabbouleh With Tahini Yogurt Dressing and Simple Warm Potato Salad.
Typical values per serving:
Per flatbread (including 10g butter)
This recipe was first published in October 2015.
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