Garlic flatbread recipe

Garlic flatbread with pea and bacon soup.
Garlic flatbread with pea and bacon soup. Photo: Christopher Pearce


70g yoghurt

130ml warm water

10g yeast

pinch sugar

220g flour

2 pinches salt

3 garlic cloves, finely chopped

1 tbsp ghee

salt flakes


Take a large bowl and combine the yoghurt, water, yeast and sugar. Mix well and leave for a few minutes for the yeast to activate.

Add the flour and salt and mix until combined.

Put in a mixer with a dough hook and mix on low for 15 minutes, it should look shiny and stick to the hook when it is ready.

Leave in the bowl and remove the hook. Cover with a wet cloth and rest for 20 minutes.

Heavily flour the bench and cut the dough into 8 equal pieces.

With a rolling pin, roll each one out to about 5-7 millimetres thick, put them on a plate or tray lined with baking paper and heat the barbecue on high.

Mix the garlic and ghee to a thick paste.

Cook the breads on the barbecue for 1-2 minutes on each side, then brush with the garlic ghee using a pastry brush.

Season with flaked salt and eat immediately.

Serve with the Three Blue Ducks pea and bacon soup.