Crushed hazelnut-rosemary flatbread

Crushed hazelnut-rosemary flatbread

By
From
New Feast
Makes
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Griddled flatbreads
80g hazelnuts
1/4 teaspoon olive oil
1/2 teaspoon sea salt
1 tablespoon rosemary, roughly chopped

Method

  1. Follow the recipe for making the dough.
  2. Set a small frying pan over high heat. Add the hazelnuts, oil, rosemary and salt and fry for around 5 minutes, tossing the pan constantly, until the nuts are golden brown. Tip into a clean tea towel and use a rolling pin to crush the nuts roughly.
  3. On a floured work surface, roll out each ball of dough to a thickish version of the desired shape. Scatter the nut mix over the surface evenly and then continue rolling it out thinly. Fry the flatbreads, as instructed in the base method. Brush with clarified butter and serve warm.
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