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GARLIC AND BUTTER FLATBREAD
Ingredients:
For the flatbread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons olive oil
For the garlic butter:
- 1/2 cup vegan butter (margarine or plant-based butter substitute)
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped (optional)
- Salt to taste
Instructions:
- Prepare the flatbread dough:
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the plant-based milk and olive oil to the dry ingredients, stirring continuously until a soft dough forms.
- Knead the dough on a lightly floured surface for a few minutes until it becomes smooth.
- Divide the dough into 4-6 equal portions and roll each portion into a ball.
- Roll out the flatbread:
- Roll each dough ball into a thin circle, about 1/8 to 1/4 inch thick.
- Cook the flatbread:
- Heat a skillet or non-stick pan over medium heat.
- Place one rolled-out flatbread in the pan and cook for 1-2 minutes on each side or until golden brown spots appear.
- Prepare the garlic butter:
- In a small saucepan, melt the vegan butter over low heat.
- Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic brown too much.
- Finish the flatbread:
- Brush the cooked flatbread with the garlic butter mixture immediately after removing it from the pan.
- Optionally, sprinkle chopped parsley and a pinch of salt over the flatbread.
- Serve:
- Cut the flatbread into wedges and serve warm.