FLATBREADS
350 g wholemeal self-raising flour, plus extra for dusting
1 teaspoon baking powder
350g fat free yoghurt

GARLIC AND HERB BUTTER (OPTIONAL)
 2 cloves of garlic
a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill
40 g unsalted butter

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).

Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.

If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.

Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.

Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.

Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.

Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.

Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.