Buttermilk Flatbread with Black Garlic Butter
- serving for 3-4
- 1-1.5 hours
- pan
For Bread
Wet Ingredient
buttermilk/yoghurt 250 g
olive oil 50 g
Dry Ingredient
plain flour 300 g
baking powder 2 tsp
salt 1 tsp
white pepper 1 tsp
For Garlic Butter
Ingredient
butter 100 g
garlic 6 cloves
black garlic 6 cloves
rosemary 1 handful
salt 1 pinch
Others
Garnish
lemon zest
parsley
Directions
-
Mix wet and dry ingredients before combining the two and forming a dough
-
Roughly chop garlic, black garlic and rosemary
-
Cook butter ingredient on low heat until the normal garlic is tender
-
Roll out the flatbreads on a lightly oiled surface
-
Char flatbread in a hot pan
-
Serve with a generous amount of the butter, parsley and lemon zest
Principles
- Buttermilk in bread: acidity relax gluten make bread tender and soft
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman