Tuerong Farm sourdough flatbreads, cod roe and dill

Name: Sourdough flatbread recipe
Yield: 4
Ingredients: 4g dried yeast; 2 tsp runny honey; 460g Tuerong Farm Kittyhawk flour; Extra virgin olive oil spray, to grease; 110g white bread, crusts removed; 90g white cod roe; 2.00 garlic clove, sliced; 1 small eschalot, finely chopped; 1/2 cup (125ml) light olive oil; Juice of 1 lemon; 1 long red chilli (optional), seeds removed, roughly chopped; 1 bunch dill with stems; 1 tsp finely chopped preserved lemon; 1/4 cup (35g) pumpkin seeds (pepitas), toasted; 1/3 cup (80ml) extra virgin olive oil, plus extra to serve

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https://healthimprovements.info/recipes/sourdough-flatbread-recipe/aieo067t — Tuerong Farm sourdough flatbreads, cod roe and dill

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by Dave Verheul

Jun 15, 2019

This recipe is made from Tuerong Farm flour.

4g dried yeast
2 tsp runny honey
460g Tuerong Farm Kittyhawk flour
Extra virgin olive oil spray, to grease

Whipped cod roe

110g white bread, crusts removed
90g white cod roe
1 garlic clove, sliced
1 small eschalot, finely chopped
1/2 cup (125ml) light olive oil
Juice of 1 lemon

Dill pesto

1 long red chilli (optional), seeds removed, roughly chopped
1 bunch dill with stems
1 garlic clove, sliced
1 tsp finely chopped preserved lemon
1/4 cup (35g) pumpkin seeds (pepitas), toasted
1/3 cup (80ml) extra virgin olive oil, plus extra to serve
Juice of 1 lemon

Method

1.

To make the flatbreads, place 260ml warm water, yeast and honey in a stand mixer fitted with the dough hook and knead gently to combine. Set aside in a warm spot for 10 minutes or until the surface starts to look foamy. Add flour and 1/2 tsp salt flakes, and knead on low speed for 6-8 minutes or until dough comes together and is smooth. If dough is a little dry add 1/2 tsp water at a time. Cover with a clean tea towel and set aside to rest for 45 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap. Set aside to prove at room temperature for 1 hour, then refrigerate overnight
2.

The next day, for the whipped cod roe, place the bread in a bowl and run cold water over it until completely soaked, then drain and squeeze out the excess water. Place bread in a blender with the cod roe, garlic and eschalot, and whiz until smooth. With the motor running, gradually add the oil in a thin, steady stream until combined. Add lemon juice and season to taste. Set aside until ready to serve.
3.

For the dill pesto, place all ingredients, including chilli, if using, in a blender and whiz until smooth. Season to taste and set aside until ready to serve.
4.

Remove the dough from the fridge. Preheat a chargrill pan or barbecue to high heat. Place dough on a lightly floured surface and divide into 6 pieces. Roll out each piece until 5mm thick. In batches, spray each flatbread with oil and cook for 2-3 minutes each side or until charred and cooked through.
5.

Serve with whipped roe and pesto.