Veld and Sea / Jamie Oliver Flatbreads
Veld and Sea’s take on the Jamie Oliver flatbread. Image: Filipa Domingues
This is an adaptation of Jamie Oliver’s yoghurt flatbread recipe, incorporating the wild flavours of the West Coast into the mix, and cooking the flatbreads over a fire.
Makes 6 flatbreads
Ingredients
1 cup of flour
1 cup of yoghurt
2 Tsp baking powder
2 Tbs olive oil
A small handful of dried Nori seaweed
¼ cup of dune spinach
¼ cup of oxalis flowers
A pinch of salt
Extra oil for cooking
Method
In a big bowl, mix the flour, baking powder and salt together. Add the yoghurt and oil and combine. With a pair of scissors, cut up the seaweed, leaves and flowers into the flour and form a soft dough with your hands. On a floured surface, shape the dough into a fat sausage and divide into six equal balls. Roll each ball into an elongated rounds and roll flat. Cook each flatbread in a drizzle of oil in a pan over the coals until golden brown on each side. Serve with chutney and avo / honey and fruit / fried eggs.
Recipe: Roushanna Gray Image: Filipa Domingues
Also see Roushanna Gray’s recipe for freshly-foraged rockpool broth with limpet wontons.
Visit Veld and Sea for more on foraging and get a copy of the March 2019 issue of Getaway magazine to read about Roushanna Gray’s foraging experience in rockpools around the West Coast. Also find out about foraging dos and don’ts.
