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Wild garlic butter on music paper bread

This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side

  • Prep: 20 mins
    Cook: 35 mins
    plus resting
  • Makes 8 flatbreads
  • Easy
  • Makes 8 flatbreads
  • Easy
  • Calories 254
  • Carbohydrates 28
  • Saturated Fat 7
  • Sugar 0
  • Protein 4
  • Fat 14
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 254
  • Carbohydrates 28
  • Saturated Fat 7
  • Sugar 0
  • Protein 4
  • Fat 14
  • Fibre 1
  • Salt 0.6

Ingredients

  • 200g '00' flour, plus extra for dusting
  • 100g semolina flour or fine semolina
  • olive oil, for brushing
  • 8 slices wild garlic butter (see recipe in Goes well with), to serve
  • flaky sea salt, to serve

Method

  1. In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.

  2. Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.

  3. Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

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