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Taking the time to make a beautiful loaf of sourdough is a beautiful thing, but sometimes you just need a quick carb fix – that’s where these no-rise flatbreads come in!
Recipe taken from The Lazy Weekend Cookbook by Matt Williamson (£20, National Trust Books). Image credit to Jill Mead.Mix the flour, baking powder, yogurt, sesame seeds, figs (if using) and a pinch of salt in a bowl to for a cohesive dough, adding a bit more flour if it’s too wet. Cover and put to one side. Beat the butter and honey together, adding a pinch of salt if the butter is unsalted. Put to one side where it will remain soft.
Tip the dough out on to a lightly floured work surface and dust with a little flour. Knead lightly for 1 minute, then divide into eight equal pieces. Put a griddle or frying pan on a medium heat. Dust a rolling pin and the work surface lightly with flour then roll each piece of dough out into a disc about 10cm across.
Cook each flatbread in the hot pan for about 1–2 minutes on each side, until slightly puffy and charred in patches, then put to one side, covered with a clean cloth, while you cook the rest. Serve spread with the honey butter, with additional honey drizzled over the top and yogurt on the side.
Mix the flour, baking powder, yogurt, sesame seeds, figs (if using) and a pinch of salt in a bowl to for a cohesive dough, adding a bit more flour if it’s too wet. Cover and put to one side. Beat the butter and honey together, adding a pinch of salt if the butter is unsalted. Put to one side where it will remain soft.
Tip the dough out on to a lightly floured work surface and dust with a little flour. Knead lightly for 1 minute, then divide into eight equal pieces. Put a griddle or frying pan on a medium heat. Dust a rolling pin and the work surface lightly with flour then roll each piece of dough out into a disc about 10cm across.
Cook each flatbread in the hot pan for about 1–2 minutes on each side, until slightly puffy and charred in patches, then put to one side, covered with a clean cloth, while you cook the rest. Serve spread with the honey butter, with additional honey drizzled over the top and yogurt on the side.
15 minutes
Serves 18-22 scones
