Garlic butter flat bread

Action in kitchen tonight! 

Making bread without bread maker or oven. I only use the pan.

Garlic butter flat bread. Taste like naan.

Original recipe from my favorite celebrity chef Jamie Oliver. But I exclude the baking powder (forgot to re-stock). 

http://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads

Recipe serves 12.

• For the flatbreads:

• 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 (optional):

• 2 cloves of garlic

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

• 40 g unsalted butter

• Equipment list

• weighing scales

• measuring spoons

• 2 mixing bowls

• spoon

• plate

• chopping board

• knife

• garlic crusher

• small saucepan (15cm)

• rolling pin

• griddle pan

• tongs

• pastry brush

Method:

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

2. Dust a clean work surface with flour, then tip out the dough.

3. Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together). 

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

5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher. 

6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. 

7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

8. 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). 

9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. 

10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

11. 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. 

12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

She surely enjoys eating the bread. So does everyone.