Primitive-style flatbread using malted barley flour, served with aromatic wildflower butter.
8 flatbreads
Ingredients:
- 150 g – Malted barley flour
- 150 g – Bread flour
- 200 g – Warm water
- 8 g – Salt
Speciality Items:
- Cast-iron pan Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Edible Flowers Need it? Click here to start cooking
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Steps:
- Mix ingredients into shaggy dough; rest 30 minutes.
- Roll into thin disks; cook in hot cast iron until blistered.
- Serve warm with soft wildflower butter.
Wildflower Butter
Ingredients:
- 200 g – Butter (Softened)
- 20 g – Wildflower petals (edible, dried or fresh)
- pinch – Sea salt
Steps:
- Fold petals and salt into softened butter; chill.
More Info
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