Flatbread with Yogurt and Garlic Butter

This scrumptious Garlic Butter Flatbread requires no yeast and uses only 2 ingredients for the dough: self-rising flour and Greek yogurt.

Garlic Butter:
1 stick butter, softened
2 cloves garlic
1 tsp. Italian seasoning
¼ tsp. sea salt
1 Tbsp. fresh parsley, minced

Flatbread:
3 cups Greek yogurt
3 cups self-rising flour
extra-virgin olive oil

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

For the Garlic Butter:
In a bowl, add garlic, softened butter, Italian seasoning, salt and parsley. Mix until well combined. Set aside for later.

For the Flatbread:
To a bowl, add the Greek yogurt and self-rising flour. Mix with a spoon and eventually with a clean hand. Lightly knead it or keep doing a folding motion until you can form a ball. Separate into two balls.

Transfer to a greased surface and drizzle a bit of olive oil on top. Flatten it to your desired shape and thickness. Repeat the step with the other dough ball.

In a frying pan over medium heat, drizzle a bit of oil and add the flatbread. Cover with a lid and let it cook until golden brown (3-4 minutes). Flip it over and let it continue cooking until golden brown.

Remove from the pan and immediately brush on a generous amount of garlic butter. Serve while hot.

Cook's Notes:

• The dough ball doesn’t have to be smooth or kneaded perfectly. Just as long as you’re able to form it into a ball.
• If the dough is too sticky, add a bit more flour. If it’s too dry and not forming a dough, add a bit more Greek yogurt. Add 1 Tbsp. at a time for both.