words and imagery from @foraged.by.fern instagram
Crunchy, buttery, herby goodness! This flatbread was such a winner and enjoyed hot off the skillet after the first forage of the year.
Flatbread is such a good way to use your foraged greens and herbs. It’s easy to make, requires barely any kneading or rising time and is perfect with any combination of fresh greens and herbs! I used three-cornered leek, ground ivy and chickweed.
- 200 g self-raising flour plus extra for dusting
- 1/2 teaspoon baking powder
- 200 g natural yoghurt
- A Big handful of chopped, foraged herbs.. think mugwort, ground ivy, wild garlic, garlic mustard, yarrow, cows parsley
Simply mix up all your ingredients and knead for a minute to bring them together. Divide your dough into 6 pieces and roll them out until they’re a few mm thick. Score your breads down the center around 6 times (this helps them not puff too much and gives your herby butter somewhere to sit!).
Then, pop them onto a hot skillet for a few minutes on each side until browned and slightly puffed!
I also chopped up some of the herbs and melted with some butter to spread over the flatbreads for extra shine and flavour!