Joel Baylon's Mortadella, Crispy Chilli and White Sauce Flatbread Recipe Paired with Non-Alc wine alternative NON7 Stewed Cherry & Coffee.


  • 200g @saltkitchen1 Mr Cannubi Mortadella
  • @chottomottogyoza Crispy Chilli Oil
  • 50g Butter
  • 30g Plain flour
  • 250g Milk
  • Salt & Pepper
  • 600g Self Raising Flour
  • 365g Water (Body Temp)
  • 2 Teaspoon Dry Yeast
  • 1 Tablespoon Sugar
  • Olive Oil 

METHOD (Sauce):

  • Melt butter in medium heat then slowly add plain flour.
  • Cooking the flour out with wooden spoon for a couple of minutes until it bubbles.
  • Gradually add milk and cooking it for another 5 minutes. Season with salt and pepper then refrigerate to cool down.

METHOD (Flatbread):
  • Combine water, dry yeast and sugar. Stir and set aside for about 5 minutes until it starts to foam.
  • In a mixing bowl add in flour salt and olive oil and gradually add the wet mixture into the dry mixture.
  • When it starts to form a rough dough, transfer onto the bench and slowly knead it until it forms into a smooth dough. Put it in a bowl with a drizzle of olive oil and rest for 2 hours.
  • Once proven, divide it into 100g dough and start rolling.
  • Once rolled out transfer to a placement peel and launch into a hot GOZNEY Roccbox. The flatbreads will bake in around 1 minute so keep an eye on them and rotate as required.

Why not accompany the bold flavours of mortadella and chili with NON7 Stewed Cherry & Coffee? Go on, give it a try.