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.
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