Ingredients :
2 cups (250g) strong white bread flour, plus extra for kneading
1 teaspoon salt
1 teaspoon fast acting instant yeast
1 tablespoon butter softened
2 tablespoons greek yogurt
150 ml cool water
2 tablespoons butter melted
2 teaspoons garlic puree
2 – 3 teaspoons chopped coriander cilantro
Olive oil for frying

INSTRUCTIONS :
In a large bowl, stir together the flour, salt and yeast. Add the softened butter, greek yogurt, and most of the water (hold back a little in case you don’t need it all…)
Using a wooden spoon, stir everything together until a dough begins to form, add a little more water at a time if needed – you are looking for a soft, slightly sticky, yet manageable dough.
Use your hands to finish working everything together, then transfer the dough to a lightly floured surface. Knead for 5 – 10 minutes until the dough is smooth, stretchy and pliable.

Lightly oil a large bowl and place the dough into it. Cover with a tea towel (or lightly oiled cling film) and leave to rise until at least doubled in size (mine took a couple of hours, it will depend on the warmth of your room).
Tip the dough back out on to a floured surface, continually fold the dough inwards until all the air has been knocked out again. Divide the dough into six equal pieces.
Roll each piece out with a rolling pin into a circle about 4.5 – 5 inches in diameter, place them on a baking tray lined with parchment paper or a baking liner and allow to relax for 30-45 mins (the flatbreads will begin to rise again).

Mix together the melted butter, garlic puree and chopped coriander in a small bowl. Set aside.
Heat a drizzle of olive oil in a pan over a medium-high heat. Carefully peel each flatbread from the paper and fry for 3-4 mins on each side until they are golden brown and puffed up (I could fit two at a time into my pan). Remove from the heat and brush with the garlic & coriander butter before serving.