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How to make Roast garlic with flatbread

Yield = 6
Prep time: 0:30
Cook time: 1:35
Total time: 2:05

Ingredients

  • 125ml (1/2 cup) warm water
  • 2 teaspoons (7g/1 sachet) dried yeast
  • 1/2 teaspoon caster sugar
  • 2 whole garlic bulbs, tops trimmed
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 200g (1 cup) mashed potato
  • 225g (1 1/2 cups) plain bread flour
  • 1 tablespoon chopped fresh continental parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons sea salt

Method

  • Step 1 Preheat oven to 180°C. Whisk the water, yeast and sugar in a jug. Set aside for 10 minutes or until frothy.
  • Step 2 Place garlic on a 20cm piece of baking paper. Drizzle over 1 tablespoon oil. Season. Wrap to enclose. Wrap in foil. Roast on a tray for 1 hour 15 minutes or until tender. Open and drizzle over vinegar. Roast for 15 minutes or until browned. Cool for 15 minutes.
  • Step 3 Meanwhile, combine the mash, flour, parsley, rosemary and 1/2 teaspoon salt in a bowl. Make a well in the centre. Stir in the yeast mixture and 1 tablespoon remaining oil until a sticky dough forms. Turn onto a floured surface. Knead gently for 5 minutes or until smooth. Place in a greased bowl. Cover and set aside in a warm place for 45 minutes or until the dough doubles in size.
  • Step 4 Preheat a closed barbecue grill over medium-high heat. Knead on a floured surface until smooth. Divide into 4 pieces. Stretch each into a 20-22cm oval. Brush with remaining oil. Sprinkle with remaining salt. Cook, covered, for 1-2 minutes each side until charred and cooked through. Serve with the garlic.