Yoghurt Flatbreads with Garlic & Rosemary Butter

These versatile flatbreads are my fav. If you have attended one of my cooking classes, then most likely you have had these addictive flatbreads too. The prep takes less than 10 minutes and they are so easy that your kids could do it, as mine do, and they love it. I serve these with dips, or as part of my mezze with my slow-cooked Spiced Lamb Shoulder, or my Cevapcici wraps, or with Greek-inspired chicken or pork souvlakis. For this recipe, I brush them with a garlic and rosemary butter, but when I serve them with souvlaki, I add dried oregano to the butter instead of rosemary, so simply add whatever will compliment your meal.

What you’ll need:

250 gm plain flour
2 tsp baking powder
200 gm thick natural yoghurt
1 tsp salt
2 tbs olive oil, plus extra for frying
50 gm unsalted butter
1 clove garlic, minced
1 sprig rosemary, picked

What to do:

Combine all ingredients into your mixer with the dough hook attached. Mix until dough is smooth and coming away from the sides. Cut your dough into 8 even balls and set aside to rest for 10 minutes. Roll out dough balls on a lightly floured bench or between two pieces of baking paper to about 3mm thick. Or simply roll into 3 large flatbreads if you’re going to cut them up anyway.

Place butter in a small saucepan over medium-low heat. Add garlic and rosemary and cook, stirring, for 1 minute until fragrant and ensuring the garlic doesn’t brown. Remove from heat.

Heat the teppanyaki plate to high and brush with a small amount of olive oil. Cook flatbreads in batches, turning once, until puffy and golden (about 2-3 minutes each side). Transfer to a board and brush both sides with garlic and rosemary butter. Serve warm.

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