Veld and Sea / Jamie Oliver flatbreads Posted on 25 February 2019 Tags:flatbread, foraging, recipe 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. Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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