Wild garlic butter on music paper bread
Wild garlic butter on music paper bread
This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side
- plus resting
- Makes 8 flatbreads
- Easy
Nutrition per serving
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Calories 254
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Carbohydrates 28
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Saturated Fat 7
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Sugar 0
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Protein 4
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Fat 14
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Fiber 1
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Salt 0.6
Ingredients
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200g '00' flour, plus extra for dusting
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100g semolina flour or fine semolina
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olive oil, for brushing
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8 slices wild garlic butter (see recipe in Goes well with), to serve
-
flaky sea salt, to serve
Method
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In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
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Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
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Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.