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Wild Garlic Sourdough Flatbread

Wild Garlic Sourdough Flatbreads. A crispy, chewy flatbread infused with the vibrant flavour of wild garlic, oozy mozzarella and tangy sourdough goodness.
Prep Time39 minutes
Cook Time22 minutes
resting time17 hours
Total Time18 hours 1 minute
Course: Appetizer, Brunch, Lunch
Servings: 4 Flatbreads

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,