Are you bready for more wild garlic?
Last one, I promise. And it’s a good one too. Super easy, minimal effort no-knead sourdough wild garlic flatbreads. I love all things bread, and having recently gotten massively into sourdough, I’m confident enough with my regular loaves to start branching out. My hot cross buns worked out a treat, as did this much less labour intensive recipe. I can’t help but put wild garlic in anything and everything whilst I have it, just like at the moment, I’m trying to eat as much asparagus as I possibly can whilst it’s around.
We ate these flatbreads piled with seasonal veg, wild garlic hummus, halloumi, possibly more wild garlic pesto! But they’re also great straight out the pan, and slathered in butter (if you’re that way inclined).
Sourdough wild garlic flatbreads
400g strong plain flour
80g sourdough starter (100% hydration)
8g fine sea salt
2 tbsp cold-pressed rapeseed oil
220-250g tepid water
A small handful of washed wild garlic leaves, chopped quite finely
For the dough, place all of the ingredients apart from the water into a bowl and mix together. Add 200-220g of the water and mix with your hands or a dough scraper to form a cohesive but still shaggy dough - add more water if it’s very stiff or dry, or there are clumps of dry flour. Everything should be well incorporated with no dry flour, but it will be rough looking. You shouldn’t need more than 240-250g water for this recipe. Leave for half an hour, covered.
Fold the dough by lifting up from one end, pulling / stretching it and folding it on top of itself. Give the bowl a quarter turn and do the same again, repeat until you have folded the dough on top of itself 4 times and it will look a bit smoother and elastic. Leave for another half an hour.
Repeat this folding process then leave for another 30mins. Each time you stretch and fold it you help to organise the gluten which is developing as the dough bulk proves, and each time you will see the dough is a little more elastic.
Repeat the folding and resting twice more. Once the dough has had it’s fourth fold, leave it for another 30 mins and then move on to shaping and cooking it. It should be more light, pillowy and elastic.
Divide the dough into 8 pieces - I usually just scoop it out with a scraper onto a lightly floured surface and then divide with a scraper and roll into balls (the rolling knocks the air out of the dough anyway without needing to knock it back separately).
Preheat your oven to a warming temperature and heat your griddle pan for a few minutes on a medium-high heat. You want the pan hot enough to get the bread to puff up, but not so hot it burns before it's cooked - I usually get the pan really hot and then turn it down to a medium flame when I'm ready to start cooking the breads.
Roll out one of the dough balls - as you roll you will activate the gluten and the dough will become stretchy and reluctant to thin out. Leave it for a minute or so to relax and then carry on. Once rolled pick the dough up and stretch it with your hands a bit to really get it thinner (around 3 millimetres) whilst being careful not to tear it.
Place the rolled dough in the hot pan and cook for 1-2 minutes, it should start to bubble - flip it over and cook on the other side it should puff and you want to end up with a lovely browned bubbly surface and no wet patches of dough. Repeat for the rest of the dough balls. Keep the cooked breads warm in the oven covered with foil or a tea towel whilst you cook the rest.