Bread to tear and to share

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Garlic and herb flatbreads

Once you have tried these you will want to make them every week! The dough is really quick to make and there is nothing more satisfying than tearing and sharing these delicious homemade flatbreads with friends! You can even try cooking them on the BBQ! If you are interested in a bread making class at Carrickfergus Cookery School, Carrick YMCA, email or phone 07854114727 for more information and to put your name on our waiting list.

Garlic and herb flatbreads

Serves 12

350 g self-raising flour, plus extra for dusting

sea salt

1 teaspoon baking powder

350 g natural yoghurt

For the garlic and herb butter

2 cloves of garlic, chopped

a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill

40 g unsalted butter, melted

1. Add all flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to bring everything together.

2. Dust a clean work surface with flour, then tip out dough. Knead for no longer than a minute or so to bring it all together .

3. Put dough into a floured-dusted bowl and cover with plate, then leave aside.

4. Meanwhile make the garlic and herb butter: Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs.

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. Flatten the balls of dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

7. Cut 6 lines into the centre of each round, leaving about 3cm at each end.

8. 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.

9. Brush the flatbreads all over with herby garlic butter. .as they come off the griddle,

then pile onto a serving board so everyone can help themselves.