Garlic & Coriander Flatbreads

• Produce

  • 2 tsp Coriander
  • 2 tsp Garlic puree

• Baking & Spices

  • 1 tsp Salt
  • 2 cups White bread flour, strong

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 tbsp Greek yogurt

• Liquids

  • 150 ml Water

• Other

  • 1 teaspoon fast acting (instant yeast

Found on sliceofkitchenlife.com

Description

Ingredients

• 2 cups (250g) strong white bread flour, plus extra for kneading
• 1 teaspoon salt
• 1 teaspoon fast acting (instant) yeast
• 1 tablespoon butter, softened
• 2 tablespoons greek yogurt
• 150ml cool water *
• 2 tablespoons butter, melted
• 2 teaspoons garlic puree
• 2 - 3 teaspoons chopped coriander (cilantro)
• Olive oil for frying

Directions

• In a large bowl, stir together the flour, salt and yeast. Add the softened butter, greek yogurt, and most of the water (hold back a little in case you dont need it all...)
• Using a wooden spoon, stir everything together until a dough begins to form, add a little more water at a time if needed - you are looking for a soft, slightly sticky, yet manageable dough.
• Use your hands to finish working everything together, then transfer the dough to a lightly floured surface. Knead for 5 - 10 minutes until the dough is smooth, stretchy and pliable.
• Lightly oil a large bowl and place the dough into it. Cover with a tea towel (or lightly oiled cling film) and leave to rise until at least doubled in size (mine took a couple of hours, it will depend on the warmth of your room).
• Tip the dough back out on to a floured surface, continually fold the dough inwards until all the air has been knocked out again. Divide the dough into six equal pieces.
• Roll each piece out with a rolling pin into a circle about 4.5 - 5 inches in diameter, place them on a baking tray lined with parchment paper or a baking liner and allow to relax for 30-45 mins (the flatbreads will begin to rise again).
• Mix together the melted butter, garlic puree and chopped coriander in a small bowl. Set aside.
• Heat a drizzle of olive oil in a pan over a medium-high heat. Carefully peel each flatbread from the paper and fry for 3-4 mins on each side until they are golden brown and puffed up (I could fit two at a time into my pan). Remove from the heat and brush with the garlic & coriander butter before serving.