Everything in moderation they say, and I do try but when it comes to this tasty flat bread I’ve gotta’ have seconds, maybe thirds. This bread is so moreish, it’s salty and chewy and has a little yeasty backnote. It also reminds me of the garlicky flat breads I tried in Sicily a few years back.
The bread looks green because I’ve used the last of my Wild Garlic Pesto that I had in the freezer. The wild garlic pesto is super tasty but why wait until next Spring to forage for wild garlic when in the meantime you can simply whizz up some garlic cloves and olive oil in a food processor to give your bread a kick of that garlic zing!
- 500g strong white flour
- 10g fast action yeast
- 10g salt
- 30g of vegan butter ( I use sunflower as the taste is not very strong)
- 300ml of luke warm water
- Add the flour, salt and the yeast to a large mixing bowl and mix well. Add in the butter and most of the water and mix well. Add the remaining water until all of the flour is mixed in.
- Gently pour out the dough onto a lightly flour surface and knead for 5 minutes, until the dough feels soft and silky. Return to the mixing bowl, cover and set aside for an hour. The dough should double in size.
- Again, gently pour the dough out onto a lightly floured surface and “knock it back” by kneading it until the air has been pushed out. Tear the dough into 12 equal balls.
- Heat a large frying pan and roll out each ball into flat bread and leave in a warm place to rest for 15 minutes.
- Heat a large frying pan on the stove and brush each flat bread with the wild garlic pesto. Place on the pan pesto side down. Brush the top with some more pesto and when the flat bread starts to bubble turn it over to cook on the other side.
- Cook each one for a couple of minutes on each side. The flat breads should be dark in colour. Remove from the pan, slice and serve with hummus or muhammara.
Share and enjoy!