For the garlic butter


  • STEP 1

    Put all the ingredients for the flatbreads, except the oil, in a mixing bowl with a good pinch of salt and a few cracks of black pepper. Using a fork and a drizzle of olive oil, bring everything together to form a dough, adding more olive oil (up to 3 tbsp) if needed, until you have a soft dough.

  • STEP 2

    Tip the dough onto a lightly floured work surface and knead gently for 1 min until smooth. Divide the dough into 8 equal portions – you can weigh the mixture to be more precise. Dust the work surface with a little extra flour, then roll each portion into a circle 5mm thick. This will ensure you get a nice pillowy flatbread – if rolled too thinly they will be crisper and less light, although still delicious.

  • STEP 3

    Put a heavy-based frying pan over a medium heat. Once hot, add the first flatbread and cook for 2 mins on each side. Don’t be tempted to flatten the bread against the pan – allow it to rise naturally and brown in spots on both sides. Transfer to a plate and fry the remaining flatbreads in the same way.

  • STEP 4

    To make the garlic butter, put the butter and crushed garlic in a small saucepan over a low heat until the butter melts. Brush the butter over the warm flatbreads to serve.

Recipe from Good Food magazine, February 2023

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.5 ratings