Anchovy, parsley and smoked oil flat breads

Recipe by Aaron Mulliss
Coldpressed Food 2019 © The Electric Eye Photography 8
Preparation Time
Preparation time:1 Hour 20 mins
Cooking Time
Cooking time:30 mins

1 x 7g sachet dried yeast     
125ml warm water
2 tsp caster sugar
300g strong white bread flour, plus extra for dusting
½ tsp baking powder
25g smoked oil plus extra drizzling
150ml natural yogurt 
1 tbsp onion seeds
1/2 tsp salt                                                                         
 18 best quality salted Anchovies
Small bunch flat leaf parsley roughly chopped 


Put the warm water into a bowl, add the yeast and 1 tsp of sugar, Leave for 10 mins to activate.
In a large bowl mix together the bread flour, 1 tsp sugar, salt and baking powder.

Make a well in the centre of the dry mix and pour the oil, yogurt, onion seeds and yeast mixture. Mix well, then start to bring the mixture together with your hands.

It should come together into a ball of very soft dough.

Now start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for around 10 minutes.

 Transfer the dough in to a large bowl cover with a damp cloth and leave in a warm place for about 1 hr or until doubled in size.

Preheat oven to its lowest temp (this is just to keep the breads warm as you make them.

Take the dough from the bowl and divide into 8 balls and put them on a tray dusted with flour, then cover with the damp cloth.

Heat a large non-stick frying pan on full blast. Take a dough ball and roll it out to around 1/2 thickness don’t stress about the shape too much it’s all about the flavour! When the pan is super hot, place the flat bread into it and leave to puff up for around 3 mins, then flip it and cook on the other side for another 3 mins and you get those authentic charred bits. As you make them, pop each one in the oven to keep warm.

 When ready, cover each one with 3 anchovies some chopped parsley and a little drizzle of smoked oil.