Kale and rosemary flatbread

Kale and rosemary flatbread. What I particularly like about this flatbread is that the kale baked in the oven goes crispy like fried seaweed. I had it as a main course with a bit of rocket and some manchego cheese. It could also be a good accompaniment, maybe an accompaniment to something meaty.

Serves 2. It's derived from a recipe from "Crumb" by Roby Tandoh.

• 250g strong white flour
• 1 tsp instant dried yeast
• 1/2 tsp salt
• a twist of black pepper
• 175ml lukewarm water
• a few (6? 10?) tines of fresh rosemary
• 4 tbsp olive oil
• 150g kale, stalks removed, and shredded

Combine the flour, salt, pepper and yeast in a large bowl. Make a well in the middle and add the warm water. Mix with a fork, then when that gets difficult add 1 tbsp of the olive oil and rosemary, and mix with one hand.

Knead it for 10 minutes. You might be able to do this in the bowl or it might be easier to tip it out onto a clean surface. You might need to sprinkle a bit more flour on. It should become elastic and less sticky.

Now cover the dough and let it rise for 30-60 minutes in a warm place. Meanwhile, blanche the kale: bring a pan of water to the boil and plunge the kale in. Boil it quickly for 1 minute, then immediately drain it and run cold water over it to stop it from cooking any further. Now you need to get it as dry as you can, firstly by draining it then by pressing it gently.

Knead just under half of the kale into the risen dough. It'll be a little tricky, due to the residual moisture on the leaves, but there's no need to worry about it being perfect.

Preheat a fan oven to 170C. Using a rolling pin and a floured surface, roll out the dough and then roll/hand-stretch it into a kind of A4 shape, quite thin, and put it onto a lightly floured baking tray. Put the remaining kale over the top, pressing it down a bit so that it'll stick in. Drizzle plenty of olive oil over the top and bake for 20 minutes.

Syndicated 2016-01-10 09:00:05 (Updated 2016-01-10 09:01:55) from Dan Stowell