Wild Garlic & Jalapeno Flatbread
(To serve 4-6 people)
INGREDIENTS
Wild Garlic - 1 large handful
Garlic - 1-2 cloves
White Wine Vinegar - 2 Tbsp
Jalapenos - 3-5 Tbsp
Capers - 2 Tbsp
Anchovy - 4-6 fillets
Lemon - 1 lemon
Honey - 1-2 Tbsp
Parsley - small bunch
Coriander - small bunch
Chives - small bunch
Basil - small bunch
Mint - small bunch
Self raising Flour - 300g
Natural Yogurt - 150g
Olive Oil - 1.5 Tbsp
INSTRUCTIONS
1. First, wash and roughly dice the Wild Garlic.
2. Add the Wild Garlic to a blender, along with the Jalapenos, some Capers and anchovy Fillets*
*for 1 large handful of diced wild garlic, you want 2-3 Tbsp of jalapenos, 1-2 Tbsp of capers and 5-6 anchovy fillets (but this is variable to your taste)
3. Add a splash of the Jalapeno pickling juice, and the Oil from the tin of Anchovy.
4. Finely dice a clove of Garlic and add this to the blender, along with 2 Tbsp of Vinegar, and a Tbsp of Honey.
5. Zest in a Lemon, and add a splash of juice, then blend everything until it is as smooth as you can get it.
6. Next, to the blender, we want to add a small bunch of Herbs, (Chives, Parsley, Basil, Coriander, Mint)
7. Blend again quickly, so we have some texture from the Herbs, then pour the dressing out into a bowl.
8. Next, finely dice another small handful of the same Herbs to garnish the Flatbread, and set them aside.
9. To make our Flatbread, empty 300g of self raising Flour out into a large mixing bowl.
10. Add 150g of natural Yogurt, along with 2 Tbsp of Water and 1.5 Tbsp of Oil.
9. Season with a little pinch of Salt, then using your hands bring the dough together.
11. Once you have a rough dough, flour a chopping board or work surface, and knead the dough for around 10 minutes.
12. After 10 minutes, place the dough into a bowl, cover with cling film, or a Tea towel and leave for around 1 hour.
13. Place a large non stick pan on a low heat, add a tiny dash of Oil, and wipe the Oil across the surface of the pan.
14. Place a small saucepan on a low heat, add a couple of Tbsp of Butter, and allow the Butter to melt, very gently.
15. Flour the same board or work surface, then using a rolling pin, roll out a small handful of the dough.
16. Roll it out fairly thin, to the same size as the pan, similar thickness to a Pizza dough*
*the thinner the dough the crispier the flatbread will be, if you roll it thicker it will have a little more chew and doughiness