JO BARRETT’S Saltbush flatbreads

SALTBUSH FLATBREADS MAKES 8

2 cups loosely packed saltbush leaves

(from specialty grocers) 2 tsp caster sugar 11/ 2 tbs extra virgin olive oil, plus extra

to drizzle 7g sachet dried yeast 625g plain flour, plus extra to dust 35g natural yoghurt

Fill a medium saucepan three-quarters full with water and bring to the boil. Add the saltbush and blanch for 5-10 seconds then strain and cool under running water. Squeeze dry and roughly chop. Set aside.

To make the dough, place 11/ 2 cups (375ml) of warm water in a large jug with sugar, oil and yeast. Mix and stand for 10 minutes. Mix 1 tbs cooking salt and flour together in a large bowl. Make a well in the middle, add the yeast mixture, saltbush and yoghurt. Using your fingertips, bring the dough together. Knead for 10-15 minutes until the dough begins to have some resistance to being stretched. Shape into a ball. Lightly oil the sides of the bowl and let the dough rest, covered, for 1 hour.

Lift 1 side of the dough and fold in half, then do the same to the other side, folding into quarters. Cover, sit for 30 minutes.

Grease 2 large baking trays and line with baking paper. Turn dough onto a lightly floured surface and flour the top of the dough. Divide into 8 portions. Roll dough into balls and leave them to sit on prepared trays, making sure they have enough space to prove. Depending on how warm it is, the dough will take about 40 minutes to double in size. On a lightly floured surface, working with 1 portion at a time, roll dough out to a rough oval shape about 1cm thick and place on a large plate. Repeat and stack flatbread with baking paper in between.

Heat a large lightly greased chargrill pan or barbecue to high. Drizzle top of bread with olive oil and place the oiled surface face-down on the grill. Cook in batches, for 3-4 minutes or until charred. Flip and cook a further 2-3 minutes or until charred and cooked through. Transfer to a plate, cover with foil to keep warm. Repeat with remaining flatbread. Serve immediately.