Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 4

  • 30ml warm water
  • 1 level tablespoon sugar
  • 80ml warm milk
  • 7g dried yeast
  • 100g natural yoghurt 
  • 270g gluten free flour
  • Pinch salt
  • 2 tsp cornflour mixed in splash water 
  • 100g butter
  • 4 cloves garlic, halved


  1. Mix the water, sugar, milk and yeast together and allow to sit for 10mins
  2. Next, add the yoghurt and mix
  3. Add the flour and salt to this mix to, finish with the hydrated cornflour
  4. Mix in the bowl for 1 mins until a smooth dough is formed
  5. Place in a greased bowl and cover with cling film, leave for 30 minutes 
  6. In a pot, add the butter and garlic, cook over medium heat until brown in colour.
  7. Remove the dough from the bowl and portion into smaller pieces. Roll between 2 greased baking parchment sheets, until about 1cm thick
  8. Heat a large cast iron pan and cook bread on both sides, till golden in colour
  9. Remove and brush with the garlic brown butter, season and serve warm