Chive and Garlic Flatbreads with Achill Island Smoked Sea Salt

This recipe is perfect to bring out the subtle smokey flavours and aroma of our smoked sea salt. They are quick and easy to prepare and using a griddle pan gives a lovely charred look. If you don’t have a griddle pan a normal pan will work just fine.  They are a perfect accompaniment for curries, hummus, mezze boards or even for a flatbread sandwich. Try replacing the garlic and chives with fresh basil and chopped sun-dried tomatoes or coriander and lime zest works great too!

Ingredients

• 200g plain flour
• 175g natural yoghurt
• 1tsp baking powder
• 2 tbsp chopped chives
• 1 glove of garlic
• Achill Island Smoked Sea Salt

 Method

1. Finely chop the chives and grate or crush the garlic
2. Add the flour, baking powder, generous pinch of Achill Island Smoked Sea Salt, yoghurt, chives and garlic into a bowl and stir together using a wooden spoon.
3. Once the dough begins to come together, bring it into a ball and tip onto a lightly floured surface and knead for a couple of minutes.
4. Divide the dough into 6-8 even pieces and roll out to roughly ½ to 1 cm.
5. Lightly oil a griddle or regular pan to medium to high heat
6. Place the dough on the pan for 2-3 minutes on each side dough is cooked.
7. Sprinkle a few flakes of Achill Island Smoked Sea Salt over the flat breads and serve warm.