Grow the green garlic

• Separate and peel the garlic cloves, then place them root side down, pointy side up in a small dish.
• Pour water over and place on a sunny windowsill, changing the water every day.
• Harvest the green shoots after about two weeks; they regrow for several more harvests.

Make the dough

• Mix equal weights of yoghurt and self-raising flour in a bowl with a drizzle of oil and the salt.
• Knead until you have a smooth dough.

Shape the flatbreads

• Roll the dough out on a floured surface into thin rounds.
• Scatter over the chopped green garlic shoots.

Make the green garlic butter

• Mash the softened butter with finely chopped green garlic shoots.

Cook the flatbreads

• Cook the flatbreads in a hot oiled frying pan until golden and puffed on both sides.
• Drizzle with the green garlic butter and serve.