These flatbreads are delicious and ever so easy to make. Perfect to accompany a lovely fresh salad or a spicy, fragrant curry.
I know that many people won’t be able to get their hands on wild garlic – here in England it is in season and carpeting many ancient forest floors, so I’m very lucky to have an abundance of it available to me that grows by a little stream in the sleepy Lincolnshire Wolds! If you can’t get your hands on any, then you can use garlic cloves and spinach in this recipe instead, which works just as well!
- 200g self-raising flour
- 1 tbs of flax seed, milled
- 1 tsp nutritional yeast (optional)
- 3 tbs dairy free yoghurt
- around 80mls of cold water, approx
- a large handful of wild garlic, washed (or 3 large garlic cloves, and 2 handfuls of baby spinach)
- a pinch of sea salt
- a pinch of black pepper
- 3 tbs of olive oil
- In a large mixing bowl, combine the flour, flax, nutritional yeast (if using), yoghurt and enough cold water to make a dough. Knead the dough a little and form into a ball. Put a tea towel over the top to let the dough rest while you make the topping.
- Next, roughly chop the wild garlic (or garlic cloves and spinach) and put into a mortar and pestle along with the sea salt, pepper and olive oil. Bash them up until you get a pesto. I like keeping the wild garlic a little chunky.
- Now divide the dough into four pieces and roll each piece out into a rough circular shape. In a hot, dry non-stick pan, fry the dough on each side for a few minutes – it will start to bubble and brown up.
- Brush the wild garlic and oil mix on to one side of the flatbread, and then flip it over to seal the mixture for a few seconds.
- Repeat with the rest of the dough and wild garlic mix, serve and enjoy!
If you make these, I hope you enjoy them! When wild garlic is in season I love to use it in so many things – but this recipe is so fast and can really add to a very simple meal; it’s a firm favourite!