Garlic Flatbread

Name: Garlic Flatbread
Prep time: 60 min
Cook time: 15 min
Yield: 8 to 10 servings
Cuisine: Kebab & Grill Menu
Ingredients: Milk — 375ml; Sugar — 15g; Instant Yeast — 6g; Plain Flour — 500g; Salt — 8g; Vegetable Oil — 45ml; Garlic — 2 tbsp; Fresh Parsley — 2 tbsp; Melted Salted Butter — 75ml

Baked on a searing hot stone, this traditional rustic flatbread boasts a bubbly, charred crust that yields to a pillow-soft, chewy interior. Generously brushed with melted butter infused with roasted garlic and sea salt, each torn piece releases a fragrant steam of savoury goodness, exquisitely finished with a scattering of freshly chopped coriander.

Cuisines

Cooking Instructions

Preparation: 1 hour
Cooking: 15 minutes

Servings: 8 to 10

Notes:

Covering the cooked flatbreads under a clean tea towel keeps them warm, soft, and pliable before serving.

Brushing the garlic butter onto both sides of the warm flatbread off the heat allows the garlic to infuse without scorching.

Dividing the dough into 8 portions instead of 10 creates larger, restaurant-sized flatbreads.

Unsalted butter can be used instead of salted butter by adding a small pinch of extra salt to the garlic mixture.

Prepare Dough Base
In a large bowl, whisk together the warm milk, sugar, and instant yeast. Add the plain flour and salt, mixing with a spatula until a shaggy dough forms. Pour in 3 tablespoons of vegetable oil and knead by hand for 7 minutes until smooth and elastic.

Prove Dough
Lightly grease the mixing bowl with oil and place the dough ball inside. Cover with a clean cloth and leave to rise in a warm spot for 40 to 50 minutes until doubled in size.

Prepare Garlic Butter
In a small bowl, combine the minced garlic, finely chopped fresh parsley, and melted salted butter. Mix well and set aside.

Shape and Roll Flatbreads
Punch down the proved dough to release excess air. Transfer to a lightly floured surface and divide into 10 equal portions. Roll each portion into a smooth ball, cover with a cloth, and let rest for 10 minutes. Roll each ball out into a 20cm round disc.

Pan-Fry and Finish
Heat a dry non-stick skillet or frying pan over medium heat and lightly brush with oil. Place a rolled dough disc in the pan and cook for 60 to 90 seconds per side until puffed and lightly blistered with golden spots. Remove off the heat and brush generously on both sides with the prepared garlic butter mixture. Keep covered under a cloth until ready to serve.