Name: Thyme, rosemary and yoghurt flatbreads
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 225.00 gm self-raising flour, plus extra, for dusting; 6.00 gm baking powder; 0.60 gm sea salt flakes; 200g plain Greek-style yoghurt; 56.88 gm extra virgin olive oil; 2 garlic cloves, crushed; 20.00 ml fresh thyme leaves, finely chopped; 20.00 ml fresh rosemary leaves, finely chopped

Thyme, rosemary and yoghurt flatbreads

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

"Grill flatbread, brush with herb oil for delicious starter."

Ingredients:

225.00 gm self-raising flour, plus extra, for dusting
6.00 gm baking powder
0.60 gm sea salt flakes
200g plain Greek-style yoghurt
56.88 gm extra virgin olive oil
2 garlic cloves, crushed
20.00 ml fresh thyme leaves, finely chopped
20.00 ml fresh rosemary leaves, finely chopped

Instructions:

In a large bowl, create a well in the center of the flour, baking powder, and sea salt mixture. Pour in the yogurt and mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for about 1 minute until smooth. Place the dough in a lightly greased bowl.
In a small frying pan, gently warm the oil and garlic over low heat for about 20 seconds until fragrant. Remove the pan from the heat and mix in the thyme and rosemary.
Transfer dough to a dusted surface. Split into 8 equal parts. Roll each piece into a thin 2mm, 12cm circle. Coat with 3/4 of the herb oil. Make 3 cuts in the middle of each circle, leaving a 3cm edge.
Fire up the barbecue grill on high heat.
Grill the rounds until golden, slightly charred, and fully cooked, about 1 to 2 minutes on each side. Serve by brushing with the remaining herb oil.

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