Today, I’d like to tell you about something that’s been tickling my taste buds and filling my kitchen with an irresistible aroma: Wild Garlic Sourdough Flatbreads. Crispy, chewy flatbreads infused with the vibrant flavour of wild garlic, oozy mozzarella and tangy sourdough goodness. They’re gratifyingly simple to make, perfect for tearing and sharing with friends or indulging in a solitary feast.
But before we dive into the delicious details, let’s talk about why it’s essential to opt for organic flour. Organic flour isn’t just about avoiding pesticides and synthetic fertilisers (although that’s definitely a plus). It’s also about supporting sustainable farming practices that prioritise soil health, biodiversity, and the well-being of both farmers and consumers. Plus, organic flour tends to have a richer, more complex flavour profile.
Now, let’s talk about sourdough. If you’re new to making it, this really is an easy recipe. Proved at room temperature, by sourdough standards, it’s a relatively quick method too.
And then there’s the star of the show: wild garlic. If you’ve never foraged for wild garlic before, you’re seriously missing out. These aromatic leaves are packed with flavour that’s somewhere between garlic and onion, with a hint of earthiness thrown in for good measure. Plus, there’s something incredibly satisfying about gathering your ingredients straight from nature’s larder.
Here’s a delicious main course recipe using Wild Garlic.
*ensuring you can confidently distinguish wild garlic from potentially harmful plants, thus safeguarding against accidental ingestion of toxic substances.
This dough makes for an excellent pizza base; just divide into 4 at stage 1 on Day 2.
So, there you have it – Wild Garlic Sourdough Flatbreads: sometimes, the simplest things in life are also the most delicious. And as with most recipes, it is the quality of the ingredients that makes this dish greater than the sum of its parts.
DID YOU MAKE THIS RECIPE FOR Wild Garlic Sourdough Flatbreads?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Wild Garlic Sourdough Flatbread
Equipment
- Cast iron pan
Ingredients
- 250 g lukewarm water weigh the water
- 30 g active sourdough starter
- 10 g olive oil
- 380 g organic strong white bread flour
- 6 g fine sea salt
Filling
- 40 g fresh spinach
- 40 g Wild Garlic leaves rinsed
- 1/4 small leek very finely sliced
- 1 buffalo mozzarella ball torn into pieces
- 15 g Parmesan grated
- ¾ teaspoon sumac
Instructions
Day 1
- In a bowl, weigh out the water and add the starter. Whisk, then add the olive oil.
- Place the flour and salt in a large bowl and combine the ingredients with your fingertips. Pour the mixture into the flour in a few stages, mixing each time with your fingertips. Work lightly, using your hand to bring the dough together and mop up all the dry flour. Once the ingredients have roughly combined, rest the dough for 15 minutes. This gives the flour time to absorb the water and should make it easier to work.
- Now lightly knead the dough for about 5 minutes. Dipping your fingers in flour will help keep the dough from sticking to your fingers while you do this. Once kneaded, cover the bowl with a damp cloth and leave the dough to rest for 1 hour.
- With a lightly oiled hand, stretch and fold the dough by drawing the four edges consecutively into the centre and then pressing down on them. With your hands, form a large ball and then turn it over. Brush a bit more olive oil on top and cover the bowl again to store, making sure it's airtight. Leave the dough in an ambient temperature of 18-23°C. After 16-18 hours, your dough will be ready to use.
Day 2
- Preheat the oven to 230°C fan.
Shaping the dough.
- Tip the dough onto a floured surface and divide equally into 90g x 8 balls using a scale if you wish.
- Knock back the dough pieces by rolling them in a circle motion on the work surface until they form tight balls.
- Place the dough balls on a floured surface in an airtight container, make sure it is sealed. Leave a gap of 2cm between each ball.
- At normal room temperature 19°C, the balls will take about 2 hours to prove. In a warm kitchen 23°C, an hour will be enough.
- In the meantime make the filling. Steam the spinach in a saucepan with a few tablespoons of water until it’s wilted. Run under cold water, then squeeze out the excess liquid. Chop, then place in a bowl. add the sliced leek. Now chop the wild garlic and add to the bowl with the sumac. Season with salt and pepper.
- Rub a large cast iron pan using kitchen paper with a little olive oil and place on the hob to heat.
- Sprinkle a little flour on your hands and on the work surface. Open a dough ball by flattening and stretching the dough gently with your fingers.
- Pick the dough up and gently, without tearing, stretch it a little further over your fists. Repeat with the remaining dough balls. Transfer one shaped flatbread onto a peel or baking sheet, dusted with cornmeal to prevent sticking. Add the filling and 4-5 torn pieces of mozzarella and grated Parmesan, place a prepared dough disc on the top. Press to seal and dust with a little more sumac. Transfer the filled dough to the hot pan. Repeat with the remaining dough balls.
- Once it starts to bubble and turns golden underneath, turn and then place in the oven for 3-4 minutes to finish cooking. Eat immediately or wrap in foil and reheat when required,
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