Outdoor Cooking & Charcoal Oven Recipes / Bake

Flatbreads with garlic burnt butter baked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Flatbreads with Garlic Burnt Butter

Warm yoghurt flatbreads brushed with garlic burnt butter and parsley. They puff and blister on Charlie's racks, then soak up the butter as it runs across the surface. Tear them into dips or use them to gather up the last of the meal.

Tara QuickCo-founder, Charlie Oven
Bake
Prep10 minutes
Cook15 minutes
Serves6 to 8
DifficultyEasy
Oven temperature250°C (480°F)
RackDirectly on the Charlie Oven Cooking Rack, middle or lower rack
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/en-us/blogs/charcoal-recipes/flatbreads-with-garlic-burnt-butter

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Ingredients

8 flatbreads

For the flatbreads

For the garlic burnt butter

To finish

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven$6,400.00Choose your oven
  • Charlie Oven Cooking Rack$300.00
  • Charlie Oven Tongs 55cm$46.00
Charlie Oven Cooking Rack and Charlie Oven Tongs 55cm $346.00 together

Method

Light Charlie

  1. Light Charlie

    Build a small pyramid of good-quality lumpwood charcoal, about half a football-sized pile, on the fire grates and light it with one natural firelighter in the centre. Open both vents fully, close the door and bring Charlie up to 250°C (480°F). There is no need to wait for the charcoal to burn down to embers. Set the cooking racks in position ready for the flatbreads.

Dough

  1. Make the dough

    Put the flour, baking powder, salt and sugar into a bowl and mix. Add the yoghurt and knead until it forms a smooth dough.
    Why this mattersThe baking powder reacts with the acidity in the yoghurt to give the flatbreads their lift, so there is no yeast and no proving. The dough is ready to roll as soon as it is smooth.

  2. Divide and roll

    Divide the dough into eight equal portions. Keep 30g extra flour for dusting and use only enough to prevent sticking. Dust the work surface and roll out each portion, separating them with a little flour so they do not stick together.

Cook

  1. Cook the first side

    Check that Charlie is at 250°C (480°F), then lay the rolled dough directly on the cooking racks. Close the door and cook for 2 to 3 minutes. Cook in batches if they do not all fit.
    3 min timer
    Why this mattersAt 250°C (480°F) the water in the dough turns to steam very quickly, which puffs the flatbreads and blisters the surface before the inside can dry out. Keep the door closed so the heat stays high.

  2. Flip and finish

    Open the door, flip the flatbreads with tongs and cook for a further 2 minutes.
    2 min timer

Garlic burnt butter

  1. Brown the butter

    Put the butter in a heatproof pot and heat it in Charlie for about 5 minutes, until it turns nutty brown. Take it out of the oven.
    5 min timer
    Why this mattersBrowning toasts the milk solids in the butter, which is where the nutty flavour comes from. It goes from brown to burnt quickly, so take it out as soon as it smells toasty.

  2. Add the garlic and parsley

    Stir the grated garlic and finely chopped parsley into the brown butter and mix well.

Serve

  1. Finish and serve

    Brush the top of each flatbread with the garlic burnt butter, divide 1 tbsp olive oil across the batch and sprinkle with sea salt flakes. Serve straight away while warm.

Tips

  • Keep an eye on the butter: it goes from nutty brown to burnt very quickly, so remove it as soon as it smells toasty and turns golden.
  • The dough can be made ahead and kept in the fridge for up to 24 hours. Just bring it back to room temperature before rolling.
  • These flatbreads are best served immediately while still warm and pliable.
  • For extra flavour, try adding a squeeze of lemon juice to the garlic butter.

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The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • Can I make the dough in advance?

    Yes. The dough keeps in the fridge for up to 24 hours. Bring it back to room temperature before rolling so it rolls out easily.

  • Do I need to let the dough rise?

    No. The baking powder and yoghurt give the lift, so the flatbreads can go into Charlie as soon as they are rolled.

  • How hot should Charlie be?

    Aim for 250°C (480°F). At that heat the flatbreads puff and blister in 2 to 3 minutes on the first side and 2 minutes on the second. Any cooler and they dry out before they colour.

  • Can I make these in a Cheeky Charlie?

    Yes. Bring it up to 250°C (480°F) and cook the flatbreads in smaller batches, flipping them after 2 to 3 minutes.