Potato and wild garlic flat breads with fried eggs and olive oil from Time: A Year and a Day in the Kitchen (page 22) by Gill Meller

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Can substitute parsley for wild garlic leaves, and duck eggs for eggs.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for wild garlic leaves, and duck eggs for eggs.

  • Hansyhobs on March 18, 2024

    Made these again, the dough is so hard to work with. Extremely sticky. I kneaded these in my KA mixer for a good few mins but I wonder if kneading them more would develop more gluten and make them easier to handle. I will probably avoid making them again even though they do taste nice, I just don't know if it's worth the effort and mess.

  • Hansyhobs on March 30, 2022

    This dough was incredibly sticky and I ended up using a lot more flour than the recipe stated. The flatbreads ended up tasting quite dry as a result. Toasted, slathering in butter, and serving with fried eggs was still a tasty lunch.

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