Makes: 8
Time: 30 mins
I really can't believe that it's February already! I don't know where the first month of 2015 went but I can say that it was a great start to the year and I'm feeling better than ever! I would also like to thank you all for your support with the blog and I'm amazed at the variety of people from different countries who view my recipes, I've even had page views from countries I've never heard of which is truly incredible. Although I am getting lots of response of my posts on instagram I still have very little feedback on the posts themselves, so feel free to post a comment at the bottom of a recipe expressing your thoughts on it, I welcome the feedback! Also, if you have any comments about my blog that you wish to directly pass on to me, then shoot me an email - my contact details are on the "about me" page at the top! I look forward to hearing what you all have to say, don't be shy!!
I've never really been one for making bread, with the time it takes and the mess it makes, if I do have bread I settle for shop bought loves. This bread is pretty low fuss and great to serve up with soup or on a platter of food, not to mention, pretty fun to make. The rich roasted garlic works perfectly with the lemon thyme and olive oil, forming a delicious combination. In this recipe I used white flour- which I almost never do, however the smallest bag of wholemeal self raising flour I could get my hands on was a 2 kg bag and I'm really not sure what I would do with all of that, not to mention the price of it. If you are going to use wholemeal flour then I would recommend using half white, half wholemeal so the flatbreads do not turn out too tough. Also, lemon thyme is not lemon juice and thyme, it is a variety of thyme which has a distinct lemony smell and taste & works perfectly with the roasted garlic.
You'll need:
- Griddle pan
- Large baking tray
- Spatula
- Garlic crusher
- Spoon
- Large mixing bowl
- Small mixing bowl
Ingredients:
- 1.5 cups self raising flour + some for dusting
- 3/4 cup plain soy yogurt
- 1 tsp bicarbonate of soda
- Pinch sea salt
- 4 large cloves unpeeled garlic
- Handful lemon Thyme Sprigs
- 1/4 cup extra virgin olive oil
- Pinch sea salt
Method:
- Roast the unpeeled garlic cloves in a 200°C oven for 10 minutes.
- Meanwhile, combine the ingredients in a bowl, kneed together for a few minutes and place to one side.
- Next, remove the thyme from its stalk by running your fingers down the stem and place in the smaller bowl, along with the olive oil. Remove the garlic from the oven (but leave the oven on for later) and crush into the same bowl, stirring all the ingredients together.
- Dust the work surface lightly with flour and pat the dough out until less than half a cm thick and cut into 8 roughly equal size pieces.
- Heat the griddle pan to the highest heat and transfer 4 of the dough pieces to the pan, grill for 2 minutes on each side, and transfer to the baking tray, repeat with the rest of the dough and bake the flatbreads for 5-10 minutes until fluffy & fully cooked through. Brush with the herb oil mixture, sprinkle over a pinch of sea salt and serve with soup or as a side dish. Enjoy! Cassidy xx
