Golden turmeric flatbread with garlic confit

• 470 ml all-purpose flour
• 5 ml ground turmeric
• 5 ml active dry yeast
• 2 ml salt
• 180 ml warm water
• 15 ml olive oil
• 120 ml garlic cloves, peeled
• 240 ml extra virgin olive oil (for confit)
• 1 sprig rosemary or thyme
• Butter, optional, for serving

1. In a large bowl, whisk together the flour, turmeric, yeast, and salt.
2. Add the warm water and olive oil, stirring until a dough forms. Knead for 5-8 minutes until smooth.
3. Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. Meanwhile, place garlic cloves and olive oil in a small saucepan. Cook over very low heat for about 30 minutes until garlic is soft and golden. Drain (save the oil for dipping) and mash the garlic lightly.
5. Punch down the dough and divide into 4 equal portions. Roll each out into a flat circle.
6. Heat a dry cast-iron skillet over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and slightly charred.
7. While hot, spread a portion of the garlic confit over the bread and top with a small pat of butter if desired.

Serve warm alongside a fresh Greek salad or use it to scoop up creamy hummus. The roasted garlic cloves can be mashed directly into the bread for extra flavor.