Roast garlic with flatbread

Serves 6

• 125ml (1/2 cup) warm water
• 2 tsp (7g/1 sachet) dried yeast
• 1/2 tsp caster sugar
• 2 whole garlic bulbs, tops trimmed
• 60ml (1/4 cup) extra virgin olive oil
• 1 tbs balsamic vinegar
• 200g (1 cup) mashed potato
• 225g (1 1/2 cups) plain bread flour
• 1 tbs chopped fresh continental parsley
• 1 tbs chopped fresh rosemary
• 1 1/2 tsp sea salt

1. Preheat oven to 180°C. Whisk the water, yeast and sugar in a jug. Set aside for 10 minutes or until frothy.
2. Place garlic on a 20cm piece of baking paper. Drizzle over 1 tbs oil. Season. Wrap to enclose. Wrap in foil. Roast on a tray for 1 hour 15 minutes or until tender. Open and drizzle over vinegar. Roast for 15 minutes or until browned. Cool for 15 minutes.
3. Meanwhile, combine the mash, flour, parsley, rosemary and 1/2 tsp salt in a bowl. Make a well in the centre. Stir in the yeast mixture and 1 tbs remaining oil until a sticky dough forms. Turn onto a floured surface. Knead gently for 5 minutes or until smooth. Place in a greased bowl. Cover and set aside in a warm place for 45 minutes or until the dough doubles in size.
4. Preheat a closed barbecue grill over medium-high heat. Knead on a floured surface until smooth. Divide into 4 pieces. Stretch each into a 20-22cm oval. Brush with remaining oil. Sprinkle with remaining salt. Cook, covered, for 1-2 minutes each side until charred and cooked through. Serve with the garlic.