EASY FLATBREADS WITH GARLIC-PARSLEY BUTTER

Makes 12

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes

self-raising flour 350 g baking powder 1t plain yoghurt 1½ cups

For the garlic-parsley butter: unsalted butter 40 g garlic 2 cloves, crushed parsley a bunch, chopped

1 Place all the bread ingredients in a large bowl and mix with a spoon, then use your hands to pat everything together.

2 Dust a clean work surface with flour and tip out the dough. Knead for 1 minute. Place the dough in a flour-dusted bowl and set aside. 3 To make the butter, melt the butter over a medium heat, then stir in the garlic and herbs. Set aside.

4 Dust a work surface with flour and divide the dough in half, then divide each half into 6 pieces so you have 12 golf-ball sized pieces. Flatten each ball, then roll out to a thickness of 2–3 mm. Use a knife to score 6 lines into each round. 5 Place a griddle pan over a high heat. Cook each flatbread for 1–2 minutes per side, or until marked and puffed up. Brush the flatbreads with the garlic butter as they come off the griddle and pile onto a serving board. FAT-CONSCIOUS, MEAT-FREE