Herb & Garlic Flatbreads

Mix the yeast, sugar and warm water in a small jug.

In a medium mixing bowl, mix the flour, herbs, salt and garlic together.

After a few minutes, once the yeast mixture starts to bubble, add it to the flour mixture along with the oil. Knead by hand or with a stand mixer fitted with a dough hook for 3–5 minutes, until the dough is smooth. Leave the dough ball in the bowl and cover with a clean tea towel. Let the dough rise in a warm, draught-free place for 45 minutes to 1 hour, until doubled in size.

Turn out the dough onto a clean, unfloured surface. Using a sharp knife or dough scraper, divide into eight or sixteen pieces. Using the palm of your hand, roll each piece of dough in a circular motion, applying downward pressure, to form a smooth ball. Place the rolled balls on a lightly floured surface or tray, cover with a clean tea towel and let them rest for 20 minutes.

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

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

Once cooked, cover with a tea towel to keep soft until serving. If not eating immediately, store while warm in a sealed container with a tea towel on top to keep soft. These are best eaten on the day they’re baked but they can be frozen and freshened up in the oven.

Tip: We use a dough scraper to get the dough out of the bowl (we don’t use oil), to divide the dough into pieces and to clean the work surface after use. They’re a cheap game changer if you make bread at home. Try to buy one that’s flexible, not a stainless steel one.