3 Ingredient Yogurt Flatbread

Preheat oven: Preheat the oven to 200°C / 400°F

Bake: Slice the top off the garlic so the cloves are exposed. Place the garlic into a small baking dish with a lid or onto a sheet of alfoil. Drizzle with olive oil and sprinkle with a pinch of salt. Once the garlic is cooked, allow it to slightly cool and then squeeze out the cloves.

Garlic butter: Combine the garlic cloves and butter into a small pot and cook on a low heat until the butter is melted. You can also do this step in the microwave! Add the parsley to the garlic butter and stir through.

Mix flour and yoghurt: In a large bowl combine the flour, yoghurt, 1 teaspoon of olive oil and a pinch of salt. Using your hands or a wooden spoon, mix the ingredients together until a shaggy dough forms.

Knead: Transfer the dough to a clean, lightly floured working surface and the knead the dough for 2 – 3 minutes or until smooth and there was not wet parts. If the dough is too sticky, sprinkle with a little extra flour. Cover the dough and leave to rest for 10 minutes.

Divide: Using a bench scraper or knife, divide the dough into 4 equal portions.

Roll: Dust your working surface with flour and roll the dough out with a rolling pin into 16 – 18cm circles. The dough should be ½ inch thick.

Stuff (if using cheese): Sprinkle a large amount of cheese onto the dough and then tuck the cheese in by folding the edges of the dough over until you have a little pocket. If you are not using cheese, still fold the edges over until you have a pocket.

Fry: Heat a frypan over a medium – high heat and drizzle 1 tablespoon of olive oil into it. Bring the olive oil to heat. Add one flatbread to the pan and fry for 2 – 3 minutes on each side or until crispy and golden. The bread will also puff up indicating that it’s ready!

Drizzle: Transfer the flatbread to a plate and drizzle with lots of garlic butter while it’s still warm. Serve immediately.