Flatbread with Garlic & Herb Butter

All Things Butter Garlic & Herb

Store-bought or homemade pizza dough

For homemade dough:

400g pizza flour

100g wheat flour

320g cold water

0.5 fresh yeast

50g starter (if possible)

13g salt

If you’re using store-bought dough:

1. Pre-heat your oven to its highest heat.
2. Roll out your dough
3. Add All Things Butter Garlic & Herb
4. Place in the oven for about 6-7 minutes or until crisp.

If you're making homemade dough:

1. Mix together the flour and water and leave it for 2 hours to autolyse
2. Mix yeast with 50ml water
3. Mix the dough and yeast, then add the salt 
4. Knead the dough mixture until it is nice and smooth
5. Turn out into a lightly oiled container and cover with a lid
6. Allow the dough to prove for 1 hour 30 minutes at room temperature
7. After folding, turn the dough out onto the work bench and portion into 150g balls (you should have about five)
8. Shape each dough into tight balls and place in a lightly floured contained, cover with a lid and place in the fridge for 48 hours. You can use it after 24 hours but for maximum deliciousness, leave it to ferment for 48-72 hours.
9. Remove from the fridge one hour before using
10. Add a generous amount of Garlic & Herb butter on top of the dough
11. Cook the flatbread at 280-300 degrees in the Gozney or a pizza oven for 4 minutes or until crisp. If using a conventional oven, put it on the highest heat with a tray of water at the bottom to help with a slight rise and cook for 6-7 minutes, or until crisp.