The start of spring is very exciting. Not only is there more daylight and the return of the dawn chorus but Wild Garlic is beginning to pop up all over! It’s such a great ingredient to cook with and has some great health benefits too; such as lowering blood pressure and containing vitamin A and C which are both great for the skin! I love yuca (aka cassava) flour, it's a really good wheat flour alternative and has a sweet, nutty taste. The wild garlic butter is delicious - you will want to add it to everything!
Ingredients (Recipe makes 5 flatbreads)
2 cups yuca / cassava flour
1 teaspoon baking soda
½ teaspoon salt
¼ cup toasted hemp seeds
½ cup milk (I used oat)
2 tablespoons olive oil
1 teaspoon apple cider vinegar
¼ cup warm water (add bit by bit until a dough is formed)
15 leaves of wild garlic - finely chopped
2.5 teaspoon rapeseed oil to cook the flatbreads
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Wild garlic butter (enough for the recipe & for other meals!)
50 grams butter
1 tablespoon olive oil
1 tablespoon apple cider vinegar
15 leaves wild garlic - roughly chopped
Pinch of salt
Pinch of chilli flakes
Method
~Start by making the wild garlic butter so it’s out the way - just blend all the ingredients in a blender!
~To make the dough, mix the flour, baking soda, salt, chopped wild garlic & hemp seeds in a bowl.
~Using your hands, add the milk, olive oil, apple cider vinegar and mix together.
~Slowly add warm water until a nice soft dough has formed. You may need to add more flour if it is too sticky or slowly add more water if the dough is not coming together.
~Divide the dough into 5 balls.
~Add ½ teaspoon of oil to a frying pan and place the dough ball in the centre of the pan. Cover with baking paper on top of the dough ball and press down firmly on top of the paper with a potato masher. You can try and roll them out but they are sticky! This way is much easier.
~Fry on one side for 2 minutes. Then add a teaspoon of the wild garlic butter and flip and fry for 2 minutes on the other side.
I ate mine with more finely chopped wild garlic & fresh coriander, shop bought hummus and a large dollop of homemade fermented hot sauce! They would also be great on the side of a homemade bean chilli!
Recipe by Becky @onlylovekitchen