Cheesy, smoky, salt, flatbreads. Don’t expect an orderly queue.
300g plain flour
1 tsp baking soda/sodium bicarbonate
1⁄2 tsp Smoky Flower of Salt
40-60g grated mozzarella (depending on how cheesy you want it!)
Extra Smoky Flower of Salt for sprinkling
Preheat your oven to 200c.
Warm the milk and butter until the butter has melted.
Next, gently mix in the flour, Smoky Flower of Salt and baking soda and stir until thoroughly combined. Knead for two minutes and then wrap with clingfilm. Leave to rest for 30 minutes.
After 30 minutes, lightly dust a countertop with a little flour and divide the dough into four. Flour your hands and roll each quarter into a ball.
Working with one ball at a time, gently roll out to about 0.5 cm thick discs. Heat a skillet or a large frying pan, turn the heat to medium and gently place the flatbreads in. Cook for two minutes on each side.
Once all the flatbreads are cooked, sprinkle grated mozzarella over the top, together with more Smoky Flower of Salt.
Add a drizzle of olive oil and place the flatbreads on an oven tray. Cook for 6-8 minutes until the cheese has melted.