Viking Flatbreads Recipe
Spelt Flour Circles with a Curd Cheese, Caramelised Onion and Spinach
For a great crispy base use a baking stone.
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
a few sprigs of marjoram
2 tablespoons of rapeseed oil
1 clove of garlic
a good pinch of sea salt
To make the base: put the roasted nuts in a folded over tea towel and bash with a rolling pin.
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.
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.
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.
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.
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.
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.
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.
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.
Drizzle with the marjoram oil and eat as soon as they are cool enough to handle.