1. Add the flour, baking powder, chopped garlic, chopped coriander, olive oil and salt & pepper to a bowl and stir.
2. Add the yoghurt to the mixture and fold until fully combined.
3. Using your hands, knead to bring together and form a dough. If too wet, add a little extra flour if required. If the mix is too dry, don't be afraid to add a little water to bind the dough, these flatbreads are very forgiving! Once formed, lightly dust work surface and knead for a few minutes to a smooth dough texture.
4. Place back into the bowl, cover and allow to rest for 30 minutes before rolling.
5. Lightly dust your work surface with flour and once rested, take the dough and roll into an oblong. Cut the dough in half and place the remaining half back into the bowl.
6. On your dusted work surface, take the first half and roll into an oblong again and using a knife slice into 6 equal parts. Then using your hands to roll and shape each piece into a ball then gently press flat. With a rolling pin, create a circle until the flatbread is approximately 5"-6" and thin. Place on baking parchment. Repeat this process with the remaining half of the dough.
7. Heat your frying pan with a little olive oil or butter, place your first flatbread in the pan. A hot pan will cook these flatbreads quickly, around 30 seconds per side. When you begin to see air pockets/bubbles, flip the bread and cook the other side. Gently press down with a spatula to ensure even cooking. Repeat this process with the rest of your flatbreads, topping up the olive oil or butter each time.
8. Once cooked, place the flatbreads on a plate, spreading a little butter on the top of each one as you stack. Cover with foil to keep warm and soft until ready to use.

Top Tips....

• Gluten free flour and baking powder is great for this recipe, handle the dough a little carefully as the dough can tend to break a little.
• Make sure to flour the surface generously to stop any sticking and use a wide flat spatula to transfer to a hot pan.
• Design your own! Try turmeric, curry powder, fresh thyme, or rosemary. Fennel, sultanas and nuts also go beautifully, these flatbreads are very versatile.
• Dough mix makes 12 mini flatbreads, or 6 large flatbreads.
• These flatbreads are easy to heat up for the next day, either by wrapping in foil and placing in a warm oven. To microwave, put on a plate and splash a little water on top and microwave for 10-20 seconds.
• These flatbreads are great cold with salads, or as an informal starter drizzled with some olive oil and served with dips.
• Use these instead of traditional buns to wrap burgers and spread with tomato sauce or guacamole, add the burger and onions fold and eat.
• Make a garlic butter to spread over and grill or use the Dualit Sandwich Cage to toast for extra crunch!