During a walk with my dad one spring, we came across a forest floor of wild garliC. The little white flowers floating above a thick sea of green leaves had an aroma that was so intense – somewhere between garlic and chive.With the find, we made these flatbreads.
Because wild garlic is seasonal, and seemingly rarely sold in supermarkets, this recipe uses normal garlic. It’s actually an improvement on the original: it’s strong enough to retain its own flavour alongside the boisterous hit from the anchovies, which slightly overwhelmed the wild garlic. The lager is used to make the dough itself mainly for flavour. It brings a gentle, fermented depth to the flatbreads, making them even more savoury and satisfying.
Ingredients - makes 4
- 200g self-raising flour, plus extra for dusting
- 130ml lager
- 4 anchovies from a jar
- 8 pitted green olives
- 4 large garlic cloves
- Sea salt flakes
- 6 tablespoons olive or rapeseed oil
- Coarse black pepper
To make the bread, simply mix the flour with 1 teaspoon of salt and the lager. Bring together into a rough dough, then knead on the countertop for a few minutes or until smooth. Leave the dough in the bowl and cover with cling film to rest for 15 minutes.
For the topping, roughly chop the anchovies and olives and finely chop the garlic. Add to a saucepan with the oil and sauté over a low heat for 1 minute. Remove from the heat and leave the avours to infuse into the oil.
Divide the dough equally into four. On a lightly oured worktop, roll out each portion of dough to a circle about 20cm in diameter. Heat a frying pan over a high heat and, once hot, add the flatbreads, one at a time, and fry for a minute or until the topside becomes slightly bumpy. Flip the flatbread over and fry the other side for a minute or so more. You don’t want the flatbreads to be burned, but there’s nothing wrong with a few bits of char. If you’re cooking on gas, remove the flatbread from the pan – with kitchen tongs – and place it directly onto the flame for 10 seconds. It should swell up slightly. Remove from the heat and stack the flatbreads onto a plate.
Top each flatbread with the infused oil and serve.