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1
Sprinkle 1 tablespoon sugar and the yeast into the lukewarm water and let stand until foamy, about 5 minutes.
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2
Using a standing mixer fitted with a paddle attachment, combine the flour, salt and baking powder at low speed.
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3
In a medium bowl, stir together the buttermilk and 2 tablespoons melted butter.
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4
Add to the dry ingredients along with the yeast mixture and 3 tablespoons roasted garlic and mix at low speed until just combined.
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5
Switch to the dough hook and knead at medium speed until smooth, elastic and slightly sticky, about 5 minutes.
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6
Grease a large bowl with 1 tablespoon melted butter and roll the dough in the butter to coat.
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7
Cover the bowl with plastic wrap and let rise until doubled in size, about 1 hour.
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8
Meanwhile, in a medium saucepan, bring the tomatoes, vinegar, remaining 1/4 cup sugar and remaining roasted garlic to a boil, stirring constantly.
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9
Lower the heat and simmer until the chutney thickens, about 15 minutes.
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10
Season with salt.
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11
Preheat a griddle or large, heavy skillet over medium heat.
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12
Place the dough on a work surface and cut into 8 pieces.
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13
Lightly flour the work surface and roll out 1 piece of dough into a 6-inch-long oval.
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14
Add to the hot skillet and cook, turning once, until puffed and golden, about 3 minutes total.
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15
Repeat with the remaining dough.
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16
Brush the flatbreads with the remaining melted butter and sprinkle with salt.
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17
Serve with the chutney.
