Ingredients:

  • 250g all-purpose flour
  • 245g plain Greek yogurt
  • 10g baking powder
  • 5g fine sea salt
  • 56g unsalted butter
  • 3 cloves fresh garlic
  • 1 tbsp fresh parsley
  • 1 pinch flaky sea salt

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
  2. Add 245g Greek yogurt to the bowl and stir with a fork until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic.
  4. Cut the dough into 6 equal pieces (roughly 85g each) and roll them into balls.
  5. Use a rolling pin to flatten each ball into a circle about 15-18cm wide.
  6. Melt 56g butter with 3 cloves of minced garlic in a small saucepan over low heat until fragrant and bubbling.
  7. Set your skillet over medium high heat for 3 full minutes until a drop of water sizzles and evaporates instantly.
  8. Place a dough circle in the dry pan and cook for 1-2 minutes until the surface bubbles and the bottom is charred.
  9. Flip the flatbread and cook for another 60 seconds until cooked through and puffy.
  10. Remove from heat and immediately brush with the garlic butter, then sprinkle with parsley and flaky salt.