Recipe of the Month

How to make easy Flatbread and Wild Garlic Pesto

Flatbread

This flatbread recipe is made with no yeast. It is very easy to make, requiring just a minute or two of kneading. And it honestly is beautifully soft and pliable.

If you’ve never tried homemade bread before, this flatbread recipe is a great one to start with because it really is that easy. The worst that can happen with this flatbread recipe is that the heat is too high when you cook it so the exterior ends up too crunchy. If that happens, just spray it with olive oil or brush lightly with oil or butter and it will moisten the surface. Try this once, and store-bought flatbreads will never be the same again. That I can promise!

Ingredients

2 cups plain flour ½ teaspoon salt 50gms unsalted butter ¾ cup of milk

Method

1 Combine butter and milk and heat until butter is just melted – on stove or in microwave. Combine 2 cups flour, salt, the butter and milk in a bowl. 2 Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn't need much minutes until it is smooth – it doesn't need much kneading. Add extra flour if the dough is too sticky. 3 Wrap with cling wrap and rest at room temperature for 30 minutes or so. 4 Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick. 5 Heat a non-stick pan over high heat (no oil). 6 6 Place one flatbread in the pan, cook for around 1- 1 1/2 Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again. Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable.

Wild Garlic Pesto

There is nothing to compare with this springtime treat, the leaves freshly picked in the Hampshire woods. It is best made using a good quality olive oil such as my friend Cosimo’s, Rignana single Estate Virgin oil, and delicious eaten with freshly made flatbreads. I prefer to use hazelnuts, more sustainable than the traditional pine nuts. A pestle and mortar or a food processor is required. Prep time 10 minutes.

Ingredients

100gms wild garlic 50gms grated Parmesan 50gms toasted blanched hazelnuts Virgin olive oil Lemon juice to taste Sea salt and freshly ground black pepper

Method

1 Wash the leaves and blitz in a food processor until thoroughly mashed up. 2 Add the grated Parmesan and blitz again 3 Add the hazelnuts and finally olive oil to the preferred consistency. 4 Add Salt, pepper and lemon juice to taste

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