Wild Garlic and Herb Grilled Flatbreads

It's wild garlic season (on Instagram and in real life too), so if you're looking for a simple, delicious way to make use of your haul, why not try our recipe for pillowy soft Wild Garlic & Herb Grilled Flatbreads. These guys are perfect for dipping or slathering in olive oil and eating on their own. Wild Garlic can be picked most years) from March to June and the leaves are at their best and most flavoursome when bright green, before the flowers open. So whether you're into foraging or browsing the farmers market stalls, pick up a bunch and give these guys a go!

 

Ingredients

Makes 5-6 flatbreads

  • 325g wholegrain flour
  • 1 ½ tsp nigella seeds
  • 30g wild garlic, stalks removed finely chopped
  • 5 g soft herbs, chopped
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 250g full-fat natural yogurt/or non-dairy yogurt
  • 1 tbsp extra virgin oil

 

Method

  • Whisk together the flour, baking powder, nigella seeds and salt until well combined. Make a well in the centre.
  • Add yogurt, olive oil, wild garlic and herbs into the well and slowly mix the water into the dry mixture using your hands, until it comes together as a dough. Knead for a minute or so until you have a smooth ball. Set aside and let the dough rest for 10-15 minutes.
  • Next, divide the dough into balls, about the size of a tennis ball. Keep these covered with a tea towel to avoid them drying out.
  • Place the balls between two sheets of parchment, adding a little flour if the dough is a bit sticky, and flatten with the palm of your hand before using a rolling pin to roll them out, rotating the parchment between rolls to keep the flatbreads round.
  • Heat a griddle pan pan to until hot, brush one side of the flatbread with oil and griddle pan in the pan for 1-2 minutes before flipping, brushing with a bit more oil and cooking on the other. Alternatively, you can use a regular frying pan.
  • Serve warm. Keep any leftovers in the fridge and reheat in the oven or under the grill.