Sprout the garlic greens

• Peel the garlic cloves and place them root side down, pointy side up, in a small dish of water on a sunny windowsill.
• Alternatively, place a whole bulb in a dish of water; peeled cloves sprout much faster.
• Change the water every day and let the greens grow for about two weeks.

Prepare the green garlic

• Wash the sprouted garlic well and trim off the bottom of the root.
• Chop the green tops and keep the remaining cloves for the butter.

Make the dough

• Mix equal weights of self-raising flour and Greek yogurt with the salt and olive oil.
• Knead until you have a nice smooth dough.
• Fold in the chopped green garlic tops.

Shape the flatbreads

• Divide the dough into portions and roll them out, or press them out by hand into thick rounds.

Make the garlic butter

• Melt plenty of butter in a saucepan with the rest of the chopped garlic.
• Let it bubble up until fragrant.

Cook the flatbreads

• Cook the flatbreads in a hot pan for a good few minutes on each side, until cooked through, as they are quite thick.

Serve

• Stack the flatbreads and pour the warm garlicky butter over the top.