Wild garlic butter on music paper bread

Nutrition facts (per portion)

By Chef Soomro December 4, 2019

'00'-flour - 200g '00' flour, plus extra for dusting
semolina-flour - 100g semolina flour or fine semolina
olive-oil - olive oil, for brushing
wild-garlic-butter - 8 slices wild garlic butter (see recipe in Goes well with), to serve
sea-salt - flaky sea salt, to serve

In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

Italian recipe for 4 – 8 people, takes only 35 mins; recipe has ’00’ flour, semolina flour, olive oil, wild garlic butter and sea salt.