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For the bread:
For the herb oil:
Measure out all the ingredients before tossing them together in a large mixing bowl and forming a nice ball of dough.
Tear the dough into 10 pieces, rolling each one out until you have a flat pancake. If the dough is too sticky to roll out, use some extra flour.
Fry the flatbreads in a hot grill pan. Flip them over as soon as you see bubbles forming.
Next, make the herb oil: stir the garlic, lemon zest, fleur de sel, black pepper, thyme and rosemary (or other herbs you like) into the olive oil.
Brush some of the herb oil onto the flatbreads to finish. Bon appétit!
Versatile & Light
Stainless Steel for daily use
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