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Festive Flatbread

By Richard Bertinet

Festive Flatbread

Festive Flatbread

A festive flatbread by the master of holiday recipes @richardbertinet, combining apple and black pudding (optional) on a simple dough, cooked in Dome. Give it a go this holiday season and tag us in your creations.

Ingredients

White Dough 

  • 350g water / 12 oz (weighing is more accurate) 

  • 500g / 17oz strong bread flour 

  • 10g / 0.35 oz fresh yeast (or 5g / 0.18 oz instant yeast) 

  • 10g / 0.7oz salt 

 

Festive Flatbreads 

 

  • 1 batch of white dough 

  • Semolina for dusting 

  • 250g crème fraîche 

  • 3-4 eating apples (preferably red), very thinly sliced 

  • 200g / 7 oz black pudding (optional)

  • 4 tbsp Demerara sugar 

  • 60g / 2 oz butter 

  • Pinch of ground cinnamon 

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Step 1:

To make the dough, place the water and flour into the bowl of a stand mixer and crumble in the fresh yeast. 

Step 2:

Mix on a slow speed for 4-5 minutes then increase the speed to medium and mix for a further 4-5 minutes. Add in the salt and mix for a few minutes more until the dough comes cleanly away from the sides and bottom of the bowl.

Step 3:

Scrape the dough out on to your working surface and continue to mix the ingredients by stretching out the dough and folding it over onto itself, keep working the dough until it comes cleanly away from the work surface and is not sticky.

Step 4:

Lightly flour the work surface, place the dough on the flour and form the dough into a ball. Transfer the dough into a mixing bowl, cover with a tea towel and leave to rest for 3-4 hours, or in the fridge overnight.

Step 5:

To make the flatbreads, turn the white dough out onto a floured work surface and split into balls weighing roughly 200g / 7oz, gently turn them over in a bowl of semolina and leave to rest on a tray for 1- 4 hours at room temperature or overnight in the fridge, covering the dough with a tea towel. 

Step 6:

Heat the Gozney to 415°C/780°F with a medium flame.

Step 7:

Lightly dust semolina on your work surface, press the dough out then stretch into an oval. Place the dough on a lightly floured peel and spread a large spoonful of the crème fraiche evenly over the dough. Scatter over some demerara sugar and then top with the sliced apple and dot over the butter. Finish with a sprinkle of cinnamon and a little extra sugar. (If you’re using black pudding, crumble it over before adding the butter and leave out the final sprinkle of sugar and cinnamon.)

Step 8:

Cook the flatbreads in the oven for around 5 minutes, turning often until the crust is a dark golden brown then slice and serve.

Recipe Contributor

Richard Bertinet

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