For the dough
- 371g warm water
- 35g oil
- 88.5g sourdough starter
- 541g 00 flour
- 59g rye flour
- 14g salt
Snail Flatbreads
Ingredients
Herb butter
- Use any stalky herbs such as parsley, tarragon, chervil etc
- 1 pack butter
- half garlic bulb
- Lemon zest
Snails
- Snails or Mussels
- lemon
- garlic
- herb stalks
Method
flatbread dough
1. Mix all ingredients in stand mixer until just comes together to a shaggy dough. Move into a well oiled container and fold dough 4 times, once every 30 minutes until smooth and airy.
2. Shape into 120g portions and let rest for 4 hours to rest in fridge for 4 hours.
3. Once ready to grill, shape into a round pizza shape without knocking too much air out. Then place on hottest part of grill until puffs up, then flip and cook for another 2-3 minutes.
Herb Butter
1. Melt 1 pack butter with a half garlic bulb, peeled and chopped. Cook on low heat until just tender.
2. Add herbs and take off heat. Wait until butter is room temp or just congealed, then blend with emersion blender and season with sea salt and lemon zest.
Snails
We order our snails peeled and blanched from Dorset snails, available on their website. Good alternative is steamed mussels.
1. If using snails, simmer for two hours in water seasoned with salt, lemon, garlic and parsley stalks, until tender. Let cool and if large, give them a rough chop.
Serving
1. Smother warm flatbread with room temp butter and let melt over.
2. Add warmed snails and top with maldon salt and crispy chicken skin, crisped up in a 200C oven until crispy and broken into small pieces.
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