An Ottolenghi Recipe Featuring Black Garlic
Soft, warm flatbreads brushed with rich garlic butter are one of the simplest and most satisfying things you can make.
In this beautiful recipe from renowned chef Yotam Ottolenghi, pillowy olive oil flatbreads are served with an aromatic three-garlic butter that combines roasted garlic, fresh garlic and sweet black garlic.
The addition of black garlic brings a subtle sweetness and deep umami flavour that balances the richness of the butter and enhances the warm, freshly cooked flatbread.
It’s the kind of dish that proves simple ingredients, when treated well, can create something truly memorable.
View the Full Recipe
You can find the full recipe here:
https://ottolenghi.co.uk/recipes/olive-oil-flatbreads-with-three-garlic-butter
Featured Ingredient
Noosa Black Garlic Cloves
For the black garlic component of the butter, you can use 2–3 Noosa Black Garlic Cloves.
Our cloves are slow-aged using 100% Australian organic garlic, producing soft, sweet cloves with a naturally rich umami flavour.
They are perfect for recipes such as:
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compound butters
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sauces and dressings
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roasted vegetables
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seafood and meat dishes
Why Black Garlic Works in Garlic Butter
Black garlic adds natural sweetness and deep savoury complexity to garlic butter, softening the sharpness of fresh garlic while enhancing the richness of butter.
Combined with warm flatbread, it creates a simple yet luxurious dish that’s perfect for sharing.
Perfect For
This recipe is ideal for:
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shared starters
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grazing tables
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Mediterranean-style meals
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dipping into soups, stews or sauces
Serve warm with olive oil, hummus, labneh or grilled meats.