Garlic Butter Grilled Flatbread

Cook time 15 minutes (+ activating and proving)
Servings 4


100ml warm water

½ tsp (7g) dried instant yeast
1 tsp caster sugar
1 cup of plain flour
Pinch of salt
Fine semolina, for dusting

Garlic butter
150g unsalted butter, softened
1 clove garlic, minced
3 sprigs of parsley leaves picked and finely chopped
Pinch of salt

Garlic Butter Grilled Flatbread


Place the warm water, yeast and sugar in a small bowl and set in a warm spot of the kitchen to activate. It should take 15-20 minutes to become foamy.

Mix together the flour and salt in a bowl. Now pour in the activated yeast mixture and combine with your hands. Once it comes together, knead the dough for 3-4 minutes on a bench. Sprinkle a little semolina into bowl and place the dough back in. Cover with cling film and rest for 30 minutes -1 hour in a warm spot to prove until doubled in size.

To make the butter, mix all of the ingredients together in a food processor until combined. Set aside.

Remove the dough and place on a bench dusted with semolina, then knead again for a minute. Cut the dough into 4 equal portions. Sprinkle more semolina onto surface and roll each piece of dough into 1cm-thick rounds.

Heat a grill pan over a high heat and grill the bread on one side for 1-2 minutes or until charred and it puffs up and lifts easily form the grill. Flip and brush generously with the butter. Flip again and brush with more butter. Repeat the process with the remaining dough.

Cut into quarters and serve immediately.