These flat breads are absolutely perfect for novice bread bakers because they require no kneading, rising and very little shaping. I suggest that you make double the quality of garlic butter, so that you have a stash in the freezer for when you get the urge to bake again.
Makes 4 small flatbreads.
For the flatbreads:
300g self raising flour
2 tablespoons olive oil, plus a little more for greasing
1 teaspoon salt
For the garlic butter:
75g unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons dried basil
1 teaspoon dried chilli flakes
1 teaspoon dried thyme
Make the garlic butter by mixing together the softened butter, garlic, thyme, basil and chilli until everything is well combined.
Spoon the butter onto a large sheet of clingfilm and roll it up into a fat sausage shape.
Place the sausage into the freezer for around 20 minutes, or until it has firmed up.
Pre-heat the oven to 180 degrees c.
Place the flour, oil, salt and water into a large bowl and combine until the mixture forms a dough (you may need to add a little more water if your mixture feels a bit dry).
Place the dough onto a lightly oiled surface and knead for around 30 seconds, or until it feels a little softer.
Split the dough into 4 pieces and, using a rolling pin, roll each piece into a circle (around 15cm in diameter).
Place the circles onto a couple of lined baking trays.
Cut up the hardened butter into thin slices, and place a few slices onto each flatbread.
Bake the breads for around 15 minutes, or until the butter has melted and the dough has turned a light golden colour.
Serve the garlic flatbreads straight away, whilst they are still warm from the oven.