Parmigiano Reggiano Garlic and Parsley Tear and Share Flatbread
Ahh - the aroma! Not to mention the flavour! Enjoy your share of this Garlic and Parsley Tear and Share Flatbread with Parmigiano Reggiano before it's all gone!
Ingredients
Serve with:
Method
Step 1
Tip the flour into a large bowl and stir in the salt, sugar and yeast.
Step 2
Pour in the olive oil and water and mix with your hand, then bring the dough together.
Step 3
Turn the dough out onto a lightly floured surface and knead vigorously for 10 minutes.
Step 4
Transfer to a large lightly oiled bowl and cover with a clean cloth.
Step 5
Stand in a warm place and leave to rise until doubled in size – about 1 hour.
Step 6
Turn the dough out onto a surface sprinkled with a little flour and knead it lightly for 1 minute.
Step 7
Divide into 2 equal pieces. Roll out into circles measuring approximately 30x30cm. Lift onto 2 large lightly oiled baking sheets. Leave in a warm place for 20-30 minutes to rise.
Step 8
Mix together the butter, crushed garlic, chopped parsley and grated Parmigiano Reggiano. Spread over the flatbreads.
Step 9
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
Step 10
Bake the flatbreads for 20-25 minutes until golden brown.
Step 11
Serve warm, topped with Parmigiano Reggiano shavings and extra parsley, accompanied by Parmigiano Reggiano chunks, thyme sprigs, olives, roasted peppers, etc.
Cook's Tip:
Cool and freeze one of the flatbreads to serve another day.
