Ben Tish’s Wild Garlic & Mustard Oil Flatbreads

Name: Ben Tish’s Wild Garlic & Mustard Oil Flatbreads
Prep time: 15 minutes, plus proving time
Cook time: 12 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 250g spelt or strong white flour, plus a little extra for dusting and mixing; 1tsp salt; 1 tablespoon full fat yogurt; 20ml mustard oil plus extra to finish or, use rapeseed or extra virgin olive oil; 175ml warm water; 1 packet of instant yeast; 150g wild garlic leaves, washed and roughly chopped or if not available 2 sliced cloves standard garlic; 15g yellow or black mustard seeds, lightly toasted

preparation 15 minutes, plus proving time
cook time 12 minutes
Serves 4

Bread making is incredibly therapeutic and calming. It's something you do when you've got time on your hands, which, at the moment we have. The recipe has a nice warmth to it from the mustard oil and seeds. The wild garlic is optional but do try to track some down. It's bang in season and utterly delicious, a good one to look for when you’re out for your one walk of the day! This goes great with a nice fiery curry.

Ben is the Culinary Director of the Stafford Collection

Ingredients Method

250g spelt or strong white flour, plus a little extra for dusting and mixing
1tsp salt
1 tablespoon full fat yogurt
20ml mustard oil plus extra to finish or, use rapeseed or extra virgin olive oil
175ml warm water
1 packet of instant yeast
150g wild garlic leaves, washed and roughly chopped or if not available 2 sliced cloves standard garlic
15g yellow or black mustard seeds, lightly toasted

Mix everything together in a bowl and give it a knead on a lightly floured surface for a few minutes, until smooth and springy.

You may need to add a bit more than the 250g flour (just a dusting), as the wild garlic adds more moisture. You want a smooth, springy dough leave the dough in a warm place for an hour or so until it has roughly doubled in size.

Knock back the dough and divide into 4 pieces.

Roll the dough balls flat (about 0.5cm) and cook for 2-3 minutes in a properly hot, non-stick dry pan (I use a cast iron griddle) until browned on each side.

They will start to puff up when ready. serve drizzled with more mustard oil, wild garlic, mustard seeds and sea salt on top.

Ingredients

250g spelt or strong white flour, plus a little extra for dusting and mixing

1tsp salt

1 tablespoon full fat yogurt

20ml mustard oil plus extra to finish or, use rapeseed or extra virgin olive oil

175ml warm water

1 packet of instant yeast

150g wild garlic leaves, washed and roughly chopped or if not available 2 sliced cloves standard garlic

15g yellow or black mustard seeds, lightly toasted

Method

Mix everything together in a bowl and give it a knead on a lightly floured surface for a few minutes, until smooth and springy.

Knock back the dough and divide into 4 pieces.

Roll the dough balls flat (about 0.5cm) and cook for 2-3 minutes in a properly hot, non-stick dry pan (I use a cast iron griddle) until browned on each side.

They will start to puff up when ready. serve drizzled with more mustard oil, wild garlic, mustard seeds and sea salt on top.