Garlic Flatbreads

Ingredients for 1 servings:

• 250 g flour
• 1 tsp salt
• 15 g butter
• 40 g sour cream or crème fraîche
• 130 ml water, cold
• ½ cube of yeast
• 30 g butter
• 1 clove(s) garlic
• e.g. parsley
• e.g. olive oil
• Flour for the work surface and the tray

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 5 minutes

for approx. 6 – 8 pieces

Dissolve the yeast in the cold water and then make a yeast dough with the flour, salt, butter, sour cream or crème fraîche. Cover and let rise in a warm place until the dough has doubled in size (approx. 1 hour). Lightly flour the work surface. Tip the dough from the bowl onto the work surface. Divide the dough into 6-8 equal pieces. Roll out each piece individually or stretch it into a round circle using floured or oiled fingers. Place the dough circles on a baking sheet lined with baking paper and dusted with flour. Cover and let the flatbreads rest for another 30-45 minutes. Melt the 30g butter. Crush the garlic clove and mix it with the finely chopped parsley and the butter. Add a little olive oil to a pot or pan and heat the oil over low heat. Depending on the size of the pot, you can then place 1 or 2 flatbreads in the pot. Fry in batches for about 3 minutes per side at low heat. Before adding each slice of bread, add a little more olive oil to the pan. It’s important to keep the temperature really low, otherwise the flatbreads will be too dark and not cooked through! Brush each slice of flatbread with the butter and garlic mixture after frying. They make a great side dish. Tip: Roll them out a little larger to serve with pita gyros.