260gunsweetened dairy-free yoghurtcoconut, soya or oat all work well
For the garlic & herb butter:
30gdairy-free block margarine
fresh herbsany combination of parsley, coriander, thyme or a little mint
Tip the flour, salt and baking powder into a large bowl.
Combine the dairy-free yoghurt and olive oil in a separate bowl.
Mix the wet and dry ingredients together to form a soft and smooth dough. If the dough is a little dry, add just a splash of dairy-free milk. If it is too sticky, add just a little more flour.
Melt the dairy-free margarine in a small bowl in the microwave (or a small saucepan on the hob). Add the peeled and crushed garlic cloves and set aside for the flavours to infuse.
Tip the dough onto a floured surface and divide the dough into six roughly equal sections.
Roll each section into a ball.
Use a floured rolling pin to roll out each flatbread until just a few millimetres thick.
Heat a dry frying pan and cook each flatbread for 1-2 minutes on each side. If they are cooking too quickly, and the bubbles are turning black before the dough has cooked through, turn down the heat a little.
Remove each flatbread from the pan, and brush with garlic butter, then sprinkle with chopped herbs just before serving.