Electrodomésticas de calidad alemana. SEVERIN - marca alemana con 130 años de experiencia en el mercado.

12/03/2025 Baking | Barbecue | Everything | Recipes

Flatbread with homemade garlic butter

Fragrant, freshly baked flatbread and creamy, homemade garlic butter - what could be better? This recipe is not only incredibly tasty, but also very easy to prepare. The flatbread is soft and fluffy and has a crispy crust. The homemade garlic butter is creamy and spicy at the same time and makes the flatbread an absolute delight. Whether as a side dish for dinner or as a snack between meals - this recipe is guaranteed to be a hit on any occasion.
Preparation time 120 minutes Cooking time 120 minutes
Ingredients
Ingredients for 4 portions
For the flatbread
  • 200 g wheat flour
  • 1 tsp dry yeast
  • 1 tbsp olive oil
  • Salt
For the garlic butter
  • 1 garlic bulb
  • 1 small white garlic clove
  • 4 black garlic cloves
  • 1 ½ tsp caraway seeds
  • 100 g soft butter
  • 1 tsp oil
  • Salt flakes
  • Black pepper
  • Parsley
  • Salt
  • Pepper
For the topping
  • 2 tomatoes
  • 2 black garlic cloves
  • 1 teaspoon thyme leaves
  • 1 tsp oregano leaves
  • Salt flakes
  • Pepper

Preparation

  1. Place the flour, yeast, oil and ½ teaspoon of salt in a large bowl.
  2. add 120 ml lukewarm water and mix until smooth.
  3. Place the dough on a lightly oiled work surface.
  4. Now knead the dough for 5 minutes until it is soft and elastic. If the dough sticks, add a little more oil.
  5. Put the kneaded dough back into a bowl, cover with a kitchen towel and leave to rise in a warm place for at least 1 hour.
  6. Then cut the dough into 4 pieces and shape into balls.
  7. Cover these balls again with a cloth and leave to rest once more.
  8. Preheat the SEVO to 200 degrees.
  9. Cut off the top fifth of the garlic bulb so that the cloves are exposed.
  10. Drizzle the tuber with 1 teaspoon of oil and add a little salt and pepper.
  11. Wrap the bulb in aluminum foil and cook in the hot SEVO with the lid closed for about 40 minutes until the toes are soft.
  12. Now you can remove the foil and press out the toes as soon as the tuber has cooled down.
  13. Place the black and white garlic cloves in the food processor and chop finely.
  14. Place everything in a mortar and pestle, season with 1 ½ tsp salt flakes and a pinch of pepper and blend.
  15. Put the parsley, caraway seeds and butter in a separate bowl and mix everything together well.
  16. Cut the tomatoes into small cubes and place in a sieve to drain.
  17. Preheat the SEVO to 240 degrees.
  18. Now flatten the pieces of dough by hand and pull them apart.
  19. Now bake the formed flatbreads in the SEVO with the lid closed on baking paper or the plancha for approx. 7-8 minutes.
  20. Spread the baked flatbreads with about 1 tbsp of garlic butter, grate the tomatoes and add some sliced black garlic.
  21. Garnish the sandwiches with herbs, salt and pepper and serve.