These flatbreads take on a real savoury edge from the smoked water. The charred flavour goes beautifully alongside everything from falafel to roast lamb, halloumi to hummus, simple tomato salad to traditional burgers.

MAKES 6 

FOR THE FLATBREADS:
175g plain flour
175g natural yoghurt
1 tsp baking powder
25 ml oak smoked water
A generous pinch of Pure Sea Salt Smoked Over Oak
 
FOR THE CHILLI GARLIC BUTTER (optional)
50g unsalted butter
2 cloves garlic, finely chopped
3 stalks parsley, leaves picked, washed and finely chopped
1 generous pinch of Pure Sea Salt with Chilli and Garlic

Combine all of the flatbread ingredients together in a bowl and stir with a wooden spoon. Once it starts to come together, form a ball with your hands and tip out onto a lightly floured surface. Knead the dough for a minute.

Heat a griddle pan over a medium-high heat.

Dust a clean surface and rolling pin with flour, then divide the dough into 6 golf – ball sized pieces. Roll until the dough is 1/2 cm thick and cook on the hot griddle pan for 2-3 minutes each side in batches until the dough is cooked through, and with a few char marks on each side. Keep warm in the oven until serving.

To make the chilli garlic butter, carefully melt the butter in a frying pan, until it just starts to look frothy. Add the garlic and cook for a minute or two, then take off the heat and stir in the salt and parsley. Brush over the flatbreads while they’re still hot.
Recipe: Anna Shepherd
Image: Jess Lea-Wilson
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