Garlic Butter and Coriander Flat Breads

Returning to the kitchen after a fairly nasty bout of the dreaded Corona Virus, I am trying to focus on foods which will help me in my recuperation. Soups and salads seem like good options but for me they need a tasty bread of some kind to have on the side.

This delicious, light flat bread is very easy to make and ready in around an hour. You can cook and freeze the bread if you want to get ahead.

Simply baste with some garlic infused butter, sprinkle with coriander after cooking and tuck in.

You can replace the butter with olive oil, if you would like to make this as a vegan recipe.

Method

Makes 8 flatbreads

Prep time: 15 mins plus 1 hour resting Cooking time: 15 mins

Mix the yeast into the water and leave to sit whilst you get ready the rest of the ingredients. Make sure that they water is warm but not too hot or you will kill the yeast.

Combine the flour and salt in a large bowl. Once the yeast has dissolved, pour the oil into the flour, followed by three quarters of the water and yeast mixture.

Mix together with a cutlery knife, turning the bowl as you go. When a clump of dough has started to form, pour the rest of the water into the remaining dry flour and continue to combine.

Tip the dough out onto a floured surface and knead for 4-5 minutes until the dough springs back when pushed gently with your finger.

Clean out the bowl and oil lightly. Place the dough in the bowl, cover with cling film and put it somewhere warm until it has doubled in size (around an hour).

Make the garlic butter. Finely chop the garlic and add the a small saucepan with the butter. Gently melt the butter until it foams and then turn off the heat and leave the garlic flavour to infuse. Chop the coriander.

When the dough has risen, remove from the bowl and knock back on a floured surface. Cut into 8 pieces and leave to rest covered with a clean tea towel for 10 minutes so that it can relax.

Take each piece and roll out to approx 5mm thickness. Cook in a dry, heavy based frying pan. Keep warm on a plate in a low oven whilst you make the rest.

When you are ready to serve, reheat the butter if it has set hard and simply brush the garlic butter on top of each flat bread and sprinkle over the chopped coriander.

If you are reheating the flat breads from frozen, simple heat them for 5- 10 mins on a baking tray at 180c /160c Fan/Gas Mark 4 and then brush with butter.

The butter can be made up to 3 days in advance and kept refrigerated until ready to use. Gently warm through before using.

Ingredients

500g plain flour plus extra for kneading and rolling out

10g fast action dried yeast

300ml tepid water

4 tbsp olive oil plus extra for oiling the bowl

2 tsp fine sea salt

Handful of fresh coriander

50g butter

1 clove garlic

Pinch of sea salt