THE FLAT RECIPES

Steps:

• Make around 35ml espresso using your coffee machine and pour into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 1-2cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• 1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
  4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
  6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
  7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
  8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
  9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
  10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
  11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
  12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.