4 cups wholemeal or white bread flour, plus extra for dusting
Big pinch of sea salt
1 cup (280g) sourdough starter (or use 10g fresh yeast or 5g dried yeast)
1 cup (240g/ml) water, ideally warmed in a pan to 30–40°C, plus extra for perfecting the dough
Light your fire and while it’s burning make the dough.
First, mix all the ingredients together in your mixing bowl. Work the dough for 15 minutes until it’s smooth and elastic, only adding extra flour or water if you’re sure it’s needed. The dough should be soft but not too sticky. Cover the bowl of dough with a shower cap and leave it to rest and rise for 30–60 minutes, somewhere warm, like near your fire.
While it rises prepare a good bed of hot embers. The larger the embers the less ash dust you’ll have on the flatbreads.
Cut off a small plum-sized bit of dough, roll it in lightly floured hands and then pat it between your hands to flatten it. Slowly and carefully tease the dough out as round and flat as you can make it without tearing. Squeeze and pinch any larger, thicker bits of dough and pinch closed any holes that appear. And if the dough sticks too much, dust it with a little flour. A tea towel is useful for keeping hands clean and free of too much dough. Repeat with the remaining dough.
Carefully place the raw breads directly on to the embers and watch them bake. They might puff up a bit with some good air bubbles – that’s the moisture in the dough turning to steam and being trapped in the stretchy dough you’ve made. Lovely.
Keep an eye on them – a bit of char is good but make sure they don’t burn too much. Once they are golden underneath – after about 3–5 minutes – use your tongs or two sticks to flip them over and bake on the other side.
Remove the baked flatbreads from the embers and use a penknife or a stick to flick off any baked-in embers. Keep your flatbreads warm in a tea towel or on a log above the fire. I tend to bake these two at a time. That way, not so many embers are needed and it’s easier to keep an eye on them.
These are perfect eaten warm and will make an ideal side for stews and dips, soaking up beer, you name it. They definitely make eating outside that bit tastier.
— You can make the dough at home using cold water to slow the rising down. Take it with you in a sealed plastic container big enough to allow the dough to at least double in size.
Save 10% off your first order when you sign up to our newsletter
Delivery & Returns
We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.
The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.
Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.
Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation.
Please note that we do not supply outside of Mainland UK.
We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email firstname.lastname@example.org to discuss anything with your order.
We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.