GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Garlic & Herb Flatbreads
These easy to make, golden crispy flatbreads are the perfect accompaniment to so many dishes, platters, picnics, bowls of soup, pizza bases, the list is endless.
Prep Time: 15 min
Cook time: 30 min
Serves: 4 - 6
2 cups flour
Good pinch salt
¼ tsp baking powder
3 tbsp *Jax Food Hax : Garlic and Herb Butter
1 tsp paprika (smoked is gorgeous)
½ cup hot water
A little oil for drizzling
3 tbsp butter OR marg OR kremelta
1 clove garlic
Handful fresh chopped herbs OR
1 tbsp mixed dry herbs
Sift the flour, salt, and baking powder to a mixing bowl. Add the butter (garlic and herbs) and paprika, and work into the flour until mixture resembles coarse crumbs.
Slowly drizzle in the hot water and stir with a fork to combine – you want a soft dry mixture – not too sticky. Pop mixture on a lightly floured surface and knead with your hands for about 3 minutes to form a smooth, soft dough (add more flour as you knead if the dough is too sticky). Place back in the bowl, cover with a towel and let rest 20 minutes.
Divide the dough into 6 balls, and roll between your palms to make as smooth as possible. With a rolling pin, roll out each ball of dough into a thin circle about 1/8-inch thick.
Spray or rub each flatbread with a little oil.
Preheat a dry cast iron or non-stick pan over medium-high heat. Place the flatbread in the hot pan and cook for one minute, or until small air bubbles appear. Flip over and cook for another minute, and then finish by flipping over one last time for another minute. During the third minute the bread may puff up (which is normal and desired), and small charred spots will form on the surface.
Remove from pan, pop on a plate and keep warm. Once all are finished, the flatbread is ready to eat. May be kept in a warm oven if you want to serve them all at once, drizzled with olive oil and sprinkled with freshly chopped herbs.
Jax Says : This recipe is so versatile, in the Summer, add freshly chopped herbs from your garden. 1 tsp ground cumin and coriander and 1 tsp freshly grated ginger if serving with a curry. Leave plain and use as a thin crust for pizza or top with fresh tomatoes, basil leaves and feta, drizzle with a balsamic glaze and serve, sliced on a platter. Deep fry and use as tortillas or use my Jax Food Hax : Sweet As Citrus Butter and for a dessert.
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