Ingredients

Method

In a large bowl add the flour, baking powder and 3/4 of the yoghurt and mix thoroughly. If your dough is still stiff and not soft use the rest of the yoghurt but sometimes you don’t need it all. Then use your hands to bring the dough together.

Once you have a ball of dough place it on a floured surface and divide the mixture into 6 portions and roll each one into a ball.

Roll each ball out into a circle of about 8”x 8” as thin as possible so it cooks evenly with air bubbles in between as it cooks.

Heat a large skillet or frying pan over a medium heat.

In the microwave melt the butter, minced garlic and salt for 30 seconds.

With a pastry brush brush one side of the flat bread with the butter mixture and place it butter side down in the pan. let the bread cook for 2-3 minutes on each side. It should bubble a little and puff up.

Once cooked on both sides brush some more butter on the top of the flat bread and sprinkle with parsley and wrap in a clean tea towel until all six are cooked. Serve warm.

You can store these flat breads for up to 3 days and reheat in the pan.