It’s time for flatbread because there are a few things in this world we like more than dough. In any shape or form: round, thick, thicc, flat, baked, fried, chewy, crispy, raw – we love them all.
This is a fairly rich dough with the addition of yogurt and olive oil, which is then only pan-seared, resulting in a crispy on the outside, and soft on the inside flatbread.
We went with ramps (or wild garlic) as an add-on to celebrate the beginning of spring. Still, herbs, spices, olives, and dried tomatoes are welcome. Uri used to serve a North African version of these, using fennel, coriander, and cumin seeds.
You could dip the flatbreads in a thick sauce or curry or roll them up like a wrap (an excellent idea for a filling would be our asparagus dish).
These will keep well for up to 4 days! Just keep them in the fridge and when ready to use, warm up a pan, splash the bread with water, and sear again, about a minute on each side.
Yeah, yeast has a nasty reputation for being kinda tricky. Some people might even worry that their yeast dough would fail completely. But we’re here to encourage you to overcome your fears (only if you have any, if not, carry on with your fearless life). We usually use dry yeast, which we always have in our pantry, and never fail. If you insist on using fresh yeast, multiply the amount by three. Start by cramming the fresh yeast into lukewarm water to activate, leaving it for 10 minutes until the water is foamy.
You can also make the dough a day in advance and let it rise in the fridge. This slow rise will allow the dough to develop even more flavor and structure. Don’t go much longer than 24 hours because it might turn sour.
Take the dough out of the fridge about an hour before searing to allow it to come to room temperature.
Ingredients You’ll Need For Wild Garlic Flatbread:
- flour
- salt
- sugar
- dry yeast
- greek yogurt
- olive oil
- water
- wild garlic chopped (other flavorings welcome! – fennel seeds/ coriander seeds/ cumin seeds/ chili flakes…)
How To Make Wild Garlic Flatbread:
- Knead everything together for 10 minutes, adding the ramps near the end.
- Place in a bowl and coat lightly with olive oil, cover with cling film and a towel and place in a warm place for 1-1.5 hours, till the dough has doubled in size.
- Split the dough into 85-90g balls, and shape them by pressing the dough between your finger and thumb. On a well-oiled surface, flatten the dough using the tips of your fingers.
- Get a very hot nonstick pan, lower the heat, and fry the bread one by one for about three minutes on each side. Keep covered with a kitchen towel.
Wild Garlic Flatbread
Ingredients
- 500 g flour
- 10 g salt
- 15 g sugar
- 7 g dry yeast
- 75 g greek yogurt
- 75 g olive oil + additional for spreading out the dough
- 250 g water
- a few sprigs of wild garlic chopped roughly (other flavorings welcome! – fennel seeds/ coriander seeds/ cumin seeds/ chili flakes…)
Instructions
- Knead everything together for 10 minutes, adding the ramps near the end.
- Place in a bowl and coat lightly with olive oil, cover with cling film and a towel and place in a warm place, for 1-1.5 hours, till the dough has doubled in size.
- Split the dough into 85-90g balls, shape them by pressing the dough between your finger and thumb. On a well-oiled surface, flatten the dough using the tips of your fingers.
- Get a nonstick pan very hot, then lower the heat, and fry the bread one by one, about three minutes on each side. Keep covered with a kitchen towel.
Notes
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