Garlic Flatbread

Instructions

1. 1

   In a large bowl, combine warm water and yeast, then let sit for 5 minutes until foamy. Add flour and salt, mixing until a shaggy dough forms.

   Tip: If your kitchen is cold, warm the bowl slightly before mixing to help the yeast activate faster.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then place in an oiled bowl and let rise for 45 minutes to 1 hour until doubled in size.

   Tip: You can skip the rising time and use the dough immediately for a denser, more bread-like texture.

3. 3

   While the dough rises, heat 30ml of olive oil in a small pan over medium-low heat and add the minced garlic. Cook gently for 3-4 minutes, stirring frequently, until the garlic is soft and golden but not browned.

   Tip: Keep the heat low to infuse the oil with gentle garlic flavor rather than cooking it too quickly.

4. 4

   Stir the fresh rosemary and thyme into the garlic oil, then remove from heat and let cool slightly.

5. 5

   Preheat your oven to 220°C. Divide the risen dough into 4 equal portions and shape each into a ball.

6. 6

   On a floured surface, gently stretch and press each dough ball into a flat oval or circle about 8mm thick. Place on baking trays lined with baking paper.

   Tip: Don't use a rolling pin—gently stretch the dough with your hands to maintain air pockets and keep the flatbread light.

7. 7

   Brush each flatbread generously with the garlic-herb oil, then sprinkle with sea salt flakes and black pepper.

8. 8

   Bake for 12-15 minutes until the edges are golden and the flatbread is crispy. Serve warm, optionally finishing with a final drizzle of remaining olive oil.

   Tip: Watch the flatbread closely in the last few minutes to prevent over-browning.