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Green garlic and spelt flatbreads

Name: Garlic flatbreads recipe
Yield: 4
Ingredients: 240g spelt flour, plus extra to dust; 2 tsp baking powder; 2 heads green garlic with 10cm stem (from specialty grocers), thinly sliced; 5 long green shallot whites (save the green tops for the chermoula, recipe at right), thinly sliced; 200g Greek-style yoghurt; 20.00 ml extra virgin olive oil

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by Simone Watts

CHEF

Oct 30, 2023

“This is my favourite go-to recipe when there’s no bread in the house and we need a quick carb fix! Flatbreads can be flavoured with anything you like, and freeze well, so you can always keep some on hand. Green garlic is spring’s gift to the lazy chef in all of us – crisp, tender bulbs of garlic that don’t need to be peeled! Keep an eye out for them at the market, often labelled ‘new garlic’ or ‘spring garlic’ and double the quantity if you’re using them in place of older bulbs, as they’re more subtle in flavour.”

240g spelt flour, plus extra to dust
2 tsp baking powder
2 heads green garlic with 10cm stem (from specialty grocers), thinly sliced
5 long green shallot whites (save the green tops for the chermoula, recipe at right), thinly sliced
200g Greek-style yoghurt
1 tbs extra virgin olive oil

Method

1.

Mix flour, baking powder and 1/2 tsp fine salt in a large bowl. Stir through garlic and shallot whites. Make a well in the middle and add yoghurt and oil. Mix until almost combined, then transfer to a lightly floured bench and knead, adding a little extra flour if sticky, to a smooth ball.
2.

Divide dough into 4 portions, then dust your palms liberally with flour and pat out each ball in a circular motion to form 1/2 cm-thick rounds.
3.

Heat a heavy-based cast-iron frypan over high heat until very hot. Reduce heat to medium-high, then add one flatbread to the pan and cook for 3-4 minutes each side until light golden and puffed. Remove from pan and wrap in a clean tea towel to keep warm. Repeat with remaining flatbreads. Serve warm.