Hi, so I’m once again working on my flatbread method and this time I’m trying to improve on the garlic factor. So my standard method is to just dice up garlic and add to my other ingredients for a standard yeast dough. I’ve noticed that the garlic remains mostly raw due to the short cook time and want to fix this.
My ideas are 1, cook the garlic with some butter or oil before to infuse flavor. 2, roast the garlic cloves in the oven. And 3, crush the garlic into a paste. Do you guys think any of these ideas are solid? Any better ideas? Thanks in advance.