Healthy Pizza – Viking Flatbreads

flatbread

Inspired by the Baker Brothers on channel 4  I decided to give their Viking Flatbreads and it turned out alright.

I had to adapt and re-write their recipe to match local ingredients and make it idiot proof and admittedly mine didn’t look as nice as the picture on the left but it tasted delicious!

Ingredients:

For the base:
5g dried yeast or 10g fresh
260ml warm water
500g wholemeal spelt flour
50ml rapeseed oil, plus more for proving
1 teaspoon sea salt
a small handful of smashed toasted hazelnuts
200g of spinach or sorrel (optional)

For the topping:
2 big red onions, peeled and sliced
a good grating of nutmeg
200g curd cheese or mozzarella cheese

Sauce/oil:
sprinkle of mixed herbs
2 tablespoons of rapeseed oil
1 clove of garlic
a
good pinch of sea salt

Method:

  1. TO MAKE THE BASE…( 8 x flatbreads) put the roasted nuts in a folded over tea towel and bash with a rolling pin.
  2. Add the dried yeast to 260ml of warm water until dissolved.
  3. Add spelt flour
 to mixing bowl with a teaspoon sea salt, add 50ml rapeseed oil then the add water & yeast and mix really well, Tip out onto the table and get kneading until you have a very soft and stretchy dough. This should take about 15 minutes by hand or 12 minutes if done in a mixer. It’s really important not to shirk on the kneading to get an elastic, robust dough that will give you a great ‘pizza-like’ base. Add the smashed hazelnuts and mix again.
  4. Put the dough back into the mixing bowl, cover and leave in a warm place to rest for 1 hour. This’ll help the dough to become even more elastic and it’ll improve the flavour.
  5. Tip the dough onto a clean, flat work surface and divide the dough into 8 equal pieces. Then, using the palms of your hand, mold the each piece of dough into tight round rolls.
 drizzle the balls in rapeseed oil and leave to rest for a few minutes.
  6. Meanwhile, fire your oven up as hot as it’ll go with a baking stone or baking sheet in place. Anything above 230°C/gas mark 8 will work but 350-400°C…a wood-fired oven is best.
  7. TO MAKE THE TOPPING…fry the onions for 15mins in rapeseed oil with a pinch of salt and pepper nice and slowly until soft and sweet. Then add the nettles/sorrel and the nutmeg. Set aside.
  8. TO MAKE THE SAUCE/OIL…in bowl crush the garlic with the mixed herbs and a pinch of salt and pepper and mix with the oil until fine.
  9. TO ASSEMBLE…roll the dough into a small plate sized circle and place into baking tray, then top with the sauce/oil. Spoon on the onions and spinach or sorrel (optional) then dot with the cheese. Bake in the super hot oven for 10-minutes until brown the edges.

 

Posted in The Diet

Email Subscription