Method

• 1.
  To make the flatbreads, in a large bowl combine yeast, sugar and 200ml lukewarm water. Cover and stand for 10 minutes or until frothy. Add flour and a pinch of salt flakes, stirring to form a dough. Transfer to a lightly floured work surface and knead for 10 minutes or until smooth and elastic (or knead on low speed in a stand mixer fitted with hook attachment).
• 2.
  Transfer dough to a large greased bowl, cover with plastic wrap and stand in a warm place for 2 hours or until doubled in size. Turn out dough onto work surface and punch once to knock out air, then divide into 6 even pieces and roll each piece into a ball. Place balls on a greased tray, cover and stand in a warm place for 30 minutes or until risen slightly.
• 3.
  Meanwhile, combine butter and garlic in a bowl and set aside until needed.
• 4.
  Gently roll out each flatbread to 1cm thick and dust with a pinch of flour. Return to tray, cover with plastic wrap and chill for 30 minutes to finish proving.

• 5.
  Meanwhile, for whipped curd cheese, place ricotta and sour cream in a food processor and whiz until combined. Combine pine nuts, onion and mint in a small serving dish. Transfer whipped curd cheese to a serving bowl and scatter with some pine nut mixture and Aleppo pepper, if using. Drizzle with oil.
• 6.
  Heat a large frypan over medium-high heat. In batches, add flatbread and cook for 4 minutes each side or until golden and cooked through. Remove from heat, brush with garlic butter and scatter with a pinch of salt flakes.
• 7.
  Transfer flatbreads to a serving platter and serve with whipped curd cheese and remaining pine nut mixture.