Potato and honey flatbreads with smoked butter and thyme

Potato and honey flatbreads with smoked butter and thyme

Grill Smoke BBQ
12 flatbreads
Kris Kirkham

Our brilliant bakers, Seven Seeded, originally created this flatbread-style recipe for us when we opened Ember Yard, but this version has been tweaked slightly for home baking. Served melting on the bread as it arrives at the table, the smoked butter has become an Ember Yard classic.

You’ll need to start the pre-ferment the day before. And if you’ve got leftover roast potatoes from Sunday lunch to add to the dough, so much the better.


Quantity Ingredient
500g white bread flour
1 teaspoon dried yeast
3 teaspoon fine salt
125g roast potatoes, crushed
325ml lukewarm water
1 1/2 tablespoons runny blossom honey
semolina flour and sea salt, for sprinkling
100g * smoked butter [rid:31865], to serve
thyme leaves and sea salt, to serve

For the pre-ferment

Quantity Ingredient
50g white bread flour
50ml lukewarm water
3/4 teaspoon dried yeast


  1. Mix the pre-ferment ingredients together in a bowl, cover and leave at room temperature overnight.
  2. Transfer the pre-ferment to the bowl of a mixer fitted with a dough hook (or a large bowl if making by hand) and add all the remaining ingredients except the semolina flour and sea salt. Start off slowly to bring everything together, then speed up and keep going until everything is fully incorporated. The dough will be very sticky.
  3. Place the dough in a clean bowl and leave in a warm place to prove for an hour or until doubled in size. Knock back the dough, kneading it for 2–3 minutes before returning it to the bowl to prove for another hour.
  4. Remove the dough and divide it in half, then divide each half into 6 balls. Place on a board or tray lined with greaseproof paper and leave at room temperature for 30 minutes. Flatten the balls and shape into flatbreads about 1.5cm thick, then sprinkle with semolina flour and sea salt. Leave the breads to rest at room temperature for another 30 minutes before cooking.
  5. Light the barbecue and set for direct/indirect cooking. For an extra-smoky flavour, place a lump of wood at the edge of the fire.
  6. Carefully place the flatbreads, 2 or 3 at a time, in the indirect heat zone and close the lid of the barbecue, leaving the vent open. Cook the breads for 6–7 minutes (the temperature inside the barbecue should be about 180°C), then turn over and cook for a further 4–5 minutes. When they are ready, the breads should be cooked through, crusty and brown.
  7. Serve immediately with smoked butter, thyme and sea salt.


  • You’ll also need a lump of oak or apple wood, if you want an extra-smoky flavour.
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