Primitive-style flatbread using malted barley flour, served with aromatic wildflower butter.

Malting the barley before milling converts some of its starch to sugar, which is why this flatbread browns and blisters faster in a hot cast iron pan than one made from plain flour, and why it tastes faintly sweet and roasted even unadorned. It's the kind of hearth bread that predates yeast-leavened loaves, which is exactly the appeal.

8 flatbreads

Ingredients:

• 150 g – Malted barley flour
• 150 g – Bread flour
• 200 g – Warm water
• 8 g – Salt

Speciality Items:

• Cast-iron pan
• Food Scale
• Edible Flowers

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Steps:

1. Mix ingredients into shaggy dough; rest 30 minutes.
2. Roll into thin disks; cook in hot cast iron until blistered.
3. Serve warm with soft wildflower butter.

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