Name: Wild garlic butter on music paper bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Makes 8 flatbreads
Cuisine: Italian
Ingredients: 200g '00' flour plus extra for dusting; 100g semolina flour or fine semolina; olive oil for brushing; 8 slices wild garlic butter (see recipe in Goes well with), to serve; flaky sea salt to serve

Home
Recipes
Wild garlic butter on music paper bread

Wild garlic butter on music paper bread

Barney Desmazery

Save recipe

Makes 8 flatbreads

Easy

Prep: 20 mins

Cook: 35 mins

plus resting

A star rating of 2.6 out of 5.3 ratingsRate

loading...

This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Wild garlic butter

A star rating of 5 out of 5.10 ratings

Squash & barley salad with balsamic vinaigrette

A star rating of 4.8 out of 5.125 ratings

Mozzarella with tomato & chilli salsa

A star rating of 4.6 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

200g '00' flour

plus extra for dusting
100g semolina flour

or fine semolina
olive oil

for brushing
8 slices wild garlic butter

(see recipe in Goes well with), to serve
flaky sea salt

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per flatbread

kcal254
fat14g
saturates7g
carbs28g
sugars0g
fibre1g
protein4g
salt0.6g

Method

step 1

In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
step 2

Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
step 3

Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

Recipe from Good Food magazine, April 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.6 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now