Viking Flatbreads Recipe

Spelt Flour Circles with a Curd Cheese, Caramelised Onion and Spinach

For a great crispy base use a baking stone.

Serves 8

Ingredients

  • For the base:

  • 5g dried yeast or 10g fresh

  • 260ml warm water

  • 500g wholemeal spelt flour

  • 50ml rapeseed oil, plus more for proving

  • 1 teaspoon sea salt

  • a small handful of smashed toasted hazelnuts

  • For the topping:

  • 2 big red onions, peeled and sliced

  • a good grating of nutmeg

  • 200g of spinach or sorrel if you want to be really authentic

  • 200g curd cheese

  • Marjoram oil:

  • a few sprigs of marjoram

  • 2 tablespoons of rapeseed oil

  • 1 clove of garlic

  • a good pinch of sea salt

Method

  1. To make the base: put the roasted nuts in a folded over tea towel and bash with a rolling pin.

  2. Weigh all the dough ingredients into a mixing bowl and mix really well until you have a very soft and stretchy dough. This should take about 15 minutes by hand or 12 minutes if done in a mixer. It's really important not to shirk on the kneading to get an elastic, robust dough that will give you a great ‘pizza-like’ base.

  3. Put the dough back into the mixing bowl, cover and leave in a warm place to rest for 1 hour. This'll help the dough to become even more elastic and it'll improve the flavour.

  4. Tip the dough onto a clean, flat work surface and divide the dough into 8 equal pieces. Then, using the palms of your hand, mould the each piece of pizza dough into tight round rolls.

  5. Slosh a good glug of rapeseed oil into a big roasting tin and roll the dough balls around, coating each with oil. This'll stop them proving into each other and give the pizza base a lush crust. Leave the tin of pizza bases covered in a warm place to rise for an hour or so.

  6. Meanwhile, fire your oven up as hot as it'll go with a baking stone or baking sheet in place. Anything above 230°C/gas mark 8 will work but 350-400°C…a wood-fired oven is best.

  7. To make the topping: fry the onions in rapeseed oil slow and low until soft and sweet. This will take approximately 15 minutes. Then add the nettles/sorrel and the nutmeg. Set aside.

  8. To make the marjoram oil: in a pestle and mortal crush the garlic with the marjoram and a pinch of salt and bash until fine. Mix with the oil.

  9. To assemble: throw the dough into a rough circle then top with the oil. Spoon on the spinach/sorrel mixture and dot with the curd cheese. Bake in the super hot oven for 4-5 minutes.

  10. Drizzle with the marjoram oil and eat as soon as they are cool enough to handle.