Recipe · Bread
Our hearth flatbread, made at home
The bread every table orders twice. Here's how to make it in a hot pan at home, no wood oven required.
Our flatbread goes into the wood oven at around 400°C and comes out blistered and puffed in under a minute. You can get remarkably close at home with a heavy pan and a little patience.
The dough
It's a simple yoghurt dough, so there's no proving time. The yoghurt keeps the bread soft and gives it a gentle tang that works with everything from dips to grilled meat.
To serve
Brush with cultured butter while it's still hot and finish with flaky salt. At the restaurant we serve it with smoked olive oil and whatever herbs are in season.
The recipe · Bread
Our hearth flatbread, made at home
- Serves
- 4
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
Ingredients
0 / 5 ready
Method
Step 1: Mix the flour, yoghurt and salt into a soft dough. Knead for 1 minute until smooth.
Step 2: Divide into 4 balls and roll each out to about 3mm thick on a floured surface.
Step 3: Heat a heavy frying pan over a high heat until it's smoking hot.
Step 4: Cook each flatbread for 1–2 minutes per side until puffed and charred in spots.
Step 5: Brush with melted butter, scatter with flaky salt and serve straight away.
Cooking for someone with an allergy? Check every label, as brands vary. When you dine with us, please tell your server about any allergies.
Written by Elias Calloway for the Saltwood journal. Tagged: flatbread recipe, easy homemade flatbread, no yeast flatbread, grilled flatbread.
