Vegan Garlic and Herb Flatbread

Ingredients

• 260g Self raising Flour
• Half tsp baking powder
• Half tsp salt
• 260g vegan yogurt(we used soya based)
• 1 tbsp olive oil
• 1 tbsp melted Dairygold Plant-Based B’tter

• 50g Dairygold Plant-Based B’tter
• 3 cloves of garlic
• 2 sprigs of rosemary
• 4 sprigs of thyme
• 4 sprigs of fresh oregano

Instructions

Put the dry ingredients into a large mixing bowl. Flour, salt, Baking Powder

Combine your wet ingredients. Yogurt, Olive Oil, Melted Dairygold Plant-Based B’tter

Mix all ingredients together, until you have soft and smooth dough, You may need to add a little flour if it is still sticky.

Melt the Dairygold Plant-Based B’tter in a pot over a low heat with the herbs and garlic. Set aside and allow the flavours to infuse for a few minutes.

Put your dough onto a flour work surface and divide into 6 equal pieces. Roll each piece into a ball,

Using a floured rolling pin, roll each ball until around 5 mm thick

Preheat a frying pan or griddle to a medium heat, cook each flatbread for 1 minute on each side, until they have some nice colour in spots.

When the flatbread is cooked, remove from the pan and brush directly with your herby Dairygold Plant-Based B’tter.

Enjoy!