INGREDIENTS


 340g/12oz plain flour

3tsp baking powder

1tsp salt

150ml/5fl oz Yeo Valley Natural Yoghurt

150ml/ ¼pt water

110g/4oz butter

3 cloves garlic, crushed

30g/1oz parmesan, grated

Shredded basil

METHOD


Serves 8

  1. For the garlic butter – put both the butter and the garlic into a saucepan. Melt gently and leave to one side to infuse.
  2. Sift the flour and baking powder together into a bowl. Pour in the yoghurt and water.  Mix everything together to soft but not too sticky dough.  Turn out onto a lightly floured surface cut into 8 equal portions.
  3. Roll each piece into a 15cm/6” circle.
  4. Heat a frying pan and brush with a little oil. Cook the breads off one at a time, 2-3mins each side.  Alternatively place straight onto the Aga simmering plate and bake them.
  5. When browned and baked, place on a board or baking sheet, brush with the garlic butter, sprinkle with the parmesan cheese and basil. Serve!

Think Ahead & Helpful Hints

  • These can be made a few hours in advance, layer on top of eachother, wrap in baking parchment and tin foil. To reheat, just place the foil package in a warming oven or on the back of the Aga or on the side of a BBQ.
  • Make into mini pizzas with a tomato sauce and your favourite toppings.

Ingredients