Experimental Flatbread

Mix all the dry ingredients in a giant bowl (including the garlic), then make a dent in the middle and add the less-dry ingredients. Fold that over a few times and then knead it for a minute or two until you’ve got a sticky dough. Cover it with a rag and go watch a show. When you come back, heat up the griddle or a frying pan to about 190C/375F. If your griddle is like mine, it’ll have a suggested temperature that’s set apart from the rest, at about 150C. That is not hot enough, as I found out the hard way. Now, tear your dough into eight roughly equal parts. I recommend halving it until it’s right. The order of the next part is important: first roll out one ball of dough on a hella floured surface – you’re aiming for like… tortilla thin. Then grease the pan/griddle. I don’t care if you have a nonstick. Grease it. It ain’t gonna cook right without, as I also found out the hard way. Now put the rolled out dough on the grease spot and cook it for 2-3 minutes. Either paint the uncooked side with oil or lift the bread with a spatula to grease under it, when you flip it. Cook the other side for the same amount of time. You should have a dense flatbread that is lightly yellowed from the grease and has brown spots on it. That’s what you’re aiming for. Keep doing that until you run out of dough. Tada, you have garlic bread.