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Ben Tish’s Wild Garlic & Mustard Oil Flatbreads

Bread making is incredibly therapeutic and calming. It's something you do when you've got time on your hands, which, at the moment we have. The recipe has a nice warmth to it from the mustard oil and seeds. The wild garlic is optional but do try to track some down. It's bang in season and utterly delicious, a good one to look for when you’re out for your one walk of the day! This goes great with a nice fiery curry.

15 minutes, plus proving time prep, 12 minutes cook

Serves 4

Ingredients

250g spelt or strong white flour, plus a little extra for dusting and mixing

1tsp salt

1 tablespoon full fat yogurt

20ml mustard oil plus extra to finish or, use rapeseed or extra virgin olive oil

175ml warm water

1 packet of instant yeast

150g wild garlic leaves, washed and roughly chopped or if not available 2 sliced cloves standard garlic

15g yellow or black mustard seeds, lightly toasted

Method

Mix everything together in a bowl and give it a knead on a lightly floured surface for a few minutes, until smooth and springy.

You may need to add a bit more than the 250g flour (just a dusting), as the wild garlic adds more moisture. You want a smooth, springy dough leave the dough in a warm place for an hour or so until it has roughly doubled in size.

Knock back the dough and divide into 4 pieces.

Roll the dough balls flat (about 0.5cm) and cook for 2-3 minutes in a properly hot, non-stick dry pan (I use a cast iron griddle) until browned on each side.

They will start to puff up when ready. serve drizzled with more mustard oil, wild garlic, mustard seeds and sea salt on top.