wild garlic flatbreads
yoghurt flatbreads with a seasonal highlight
With a season from February to June, you can forage tender wild garlic leaves in their April peak in shady ancient woodlands near streams (think bluebells).
Although this year, in my usual spot, wild garlic is earlier than usual, and even some with blooming flowers. That said, it also looks like a second growth of leaves lies below - meaning tender leaves for a longer period.
10-minute chopping rule
Wild garlic contains allicin, which is responsible for its distinct aroma and is both an antioxidant and an antimicrobial. If you let garlic sit after chopping (minimum 10 minutes), it will allow allicin to fully form, and maximise its health benefits.
wild garlic flatbreads
makes 8 flatbreads
ingredients
one handful of wild garlic leaves
200g wholemeal spelt flour (or any flour of choice)
200g Greek yoghurt
one teaspoon of baking powder
pinch of salt
recipe
Thoroughly wash and dry the wild garlic leaves. Finely chop and set to one side.
In a large bowl, sift the spelt flour and baking powder. Add a pinch of salt, mix and make a well in the centre.
Add the Greek yoghurt to the spelt flour. Start mixing with a spoon and eventually gently knead together. Finally, add in the chopped wild garlic until just incorporated. Set to rest for 20-30 minutes.
cut the dough in to 8 equal pieces and roll between palms into a ball. Using extra spelt flour, roll out all 8 flatbreads to about 2mm thick.
On a low to medium heat, heat a medium-sized frying pan with the lid on. This will create steam for the flat breads.
One by one, cook the flat breads for a minute or two on each side with the pan lid on. It might bubble or puff up (!) and aim for a nice colour without burning. Adjust the heat of the stove as necessary - you don’t want them to take too long, but equally you don’t want them to catch. To keep the breads warm as you cook, wrap cooked ones in a clean tea towel in a bowl.
Suggestion to serve with hummus, green salad and unctuous ratatouille or even dip as a snack
dinner last night
