For the Flatbreads
250g plain flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp sea salt
200g plain yoghurt
2tbsp vegetable oil
For the Garlic Butter
50g unsalted butter
2 garlic cloves, grated
Parsley or chives, finely chopped
For the flatbreads, combine the dry ingredients in a bowl and mix well, then add the yoghurt and oil and mix until everything is evenly combined. Dust your work surface with some flour, tip the dough and knead gently until smooth for 2 – 3 minutes.
Transfer the dough back into the bowl, cover with a damp tea towel and rest aside for 30 minutes.
In the meantime, get the herbed garlic butter ready. Combine the butter and garlic in a small saucepan and cook on a low heat for about 5 minutes. When ready, add the chopped parsley and set aside until needed.
Divide the dough into 8 equal pieces. Dust some more flour into your work surface and with the help of a rolling pin, roll each piece into a thin round.
Preheat a large frying pan or a griddle pan over a medium heat, and working one flatbread at a time, cook for about 2 minutes per side.