JOEL BAYLON'S GOZNEY ROCCBOX FLATBREAD RECIPE
by NON WORLD
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Joel Baylon's Mortadella, Crispy Chilli and White Sauce Flatbread Recipe Paired with Non-Alc wine alternative NON7 Stewed Cherry & Coffee.
INGREDIENTS:
- 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.
