Ingredients:
2 cups (250 g) strong white bread flour, plus extra for kneading
1 teaspoon salt
1 teaspoon fast-acting instant yeast
1 tablespoon soft butter
2 tablespoons Greek yogurt
150 ml cold water
2 tablespoons melted butter
2 teaspoons mashed Garlic
2 – 3 teaspoons chopped coriander
Olive oil for frying
INSTRUCTIONS:
In a large bowl, mix together the flour, salt and yeast. Add the softened butter, Greek yogurt and most of the water (reserve some if you don’t need all of it…)
Mix with a wooden spoon until a dough starts to form, then add a little more water for a while if necessary: Make sure the dough is soft, slightly sticky but manageable. Bring everything together with your hands and then place the dough on a lightly floured surface. Knead for 5 to 10 minutes until the dough is smooth, elastic and supple.
Lightly grease a large bowl and pour the dough into it. Cover with a tea towel (or lightly greased cling film) and let sit until at least doubled in size (for me it took a few hours, it depends on the temperature in your room).
Place the dough back on a floured surface and continually fold it inwards until all the air is removed. Divide the dough into six equal pieces.
Roll out each piece into a circle about 11 to 12 cm in diameter, place it on a baking tray lined with baking paper and let it rest for 30 to 45 minutes (the flatbreads will start to rise again).
Mix melted butter, crushed garlic and chopped coriander in a small bowl. Put aside. Heat a drizzle of olive oil in a skillet over medium-high heat. Carefully remove each flatbread from the paper and fry for 3-4 minutes on each side, until golden brown and fluffy (my pan fits two at a time). Remove from heat and brush with garlic-cilantro butter before serving.