Next delivery for online orders 30th Dec. Orders after this will be sent on 13th Jan.



500g bread (strong white) flour

14g dried yeast

1 tsp sea salt

1 tsp sugar

30g fresh herbs (one or a mix of coriander/parsley/mint), chopped

6 cloves garlic, crushed

1 tbsp extra virgin rapeseed oil

280 ml warm water

Herb & Garlic Flatbreads

Makes 8 large or 16 mini flatbreads


1. In a large mixing bowl or stand mixer bowl, add flour, yeast, sea salt, sugar, herbs, garlic and mix.

2. Make a well in the dry ingredients and add the oil and warm water.

3. Stir with a wooden spoon to mix or dough hook attachment with a stand mixer. Mix for 2 minutes until the dough comes together, add more water if needed.

4. If making by hand, transfer to a clean, floured surface and knead until smooth and elastic – about 2 minutes – adding more flour as needed to prevent sticking. Or knead with dough hook in stand mixer.

5. Cover with a damp tea towel and set in a warm place to rise for 45 mins to an hour.

6. Once doubled in size, turn out onto a floured surface and cut dough into 8 or 16 pieces. Roll each piece into a ball on an un-floured surface (or it will slip) until it’s a tight ball.

7. Arrange the balls on a floured surface and lay a damp towel on top allowing to rest for 15 to 20 minutes.

8. In the meantime, heat a grill pan or barbeque to medium-high heat.

9. Roll each piece of dough into a circle that’s fairly thin approx. 3 mm thick . Lay one (or two mini) on dry the pan and cook for 2 minutes on each side. They should be browned on each side. If sticking, oil the pan/ grill lightly. Repeat to cook all the flatbreads.

Enjoy immediately, or let cool completely and store in a container for a day or freeze.

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