Flatbread and Schmaltz
Moreish fluffy flatbread – the perfect vessel to carry your barbecue treats and to mop up the delicious juices left on your plate. Instead of butter or oil, we serve ours with schmaltz, a traditional Jewish and eastern European condiment made from rendered chicken or goose fat.
Ingredients 11
12.5 g dried yeast
250 ml water
2 tsp honey
3 tbsp sheep’s milk yoghurt
500 g baker’s flour, plus extra for dusting
10 g sea salt
100 g schmalz, (see below)
salt, to season
Espelette pepper, to season
Schmaltz 200 G
800 g chicken skin, raw
1 onion, sliced
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Method 10
Schmaltz
Put the in a large heavy-based saucepan over a low heat and fill with enough to just cover the skin.
Bring to a slow simmer and cook for around 1 hour, or until the water has evaporated.
Add the and cook until caramelised. Remove from the heat and strain the liquid into an airtight container. It will keep in the fridge for up to 1 month.
Flatbread
Combine and in the bowl of a stand mixer and leave for 5 minutes to activate the yeast.
Add the and and mix again for another 2 minutes. Add the and and, using the dough hook attachment, mix on medium speed for 10 minutes.
Cover the mixing bowl with a damp tea (dish) towel and set aside in a warm place for around 1–2 hours until the dough roughly doubles in size.
Knock back the dough by kneading it a few times and roll into 8 small balls. Put on an oiled baking tray and cover with the tea (dish) towel then set aside to rest in a warm place for a further 45 minutes.
On a floured bench, using a rolling pin, roll out each ball to a circle approximately 5 mm (1/4 in) thick. Leave the dough to rest for an hour before cooking. Put the rolled dough in the fridge if you plan on serving any later than this.
Brush both sides of each round with . Grill, in batches, on a barbecue, or in a frying pan, over a medium heat for about 2–3 minutes on each side until golden brown.
Brush again with and season with salt and to serve.
Meatsmith's tips
Schmalz recipe makes 200g (7oz). The rendered chicken fat steeped with cooked onions is called gribenes. They’re delicious eaten with flatbread and a dollop of crème fraîche.
Espelette pepper, also known as Piment d’Espelette, is a mildly spicy pepper variety from the Basque region of France. It is commonly used to add flavour and heat to dishes instead of black pepper, particularly in French cuisine.
