Wild garlic flatbreads with cheese
I really have hopped on the wild garlic train. I intend to make many more recipes with ramps. I think that it is such a great ingredient to cook with. I purchase my ramps at the local farmer’s market or get someone who lives in the countryside to bring them to me. Ideally, they bring me a few boxes of the little fellows with dirt and all and I can sort through them. Which will probably make me buy another freezer at some point. Oh well. So while we are still on the subject, let’s make wild garlic flatbreads with cheese.
I used a recipe I would usually make naan with, but added thinly chopped/ smashed ramps. Technically this is not naan since it is pretty thick and not bubbly and charred from all sides. While you absolutely can use a blender for the ramps and just blend them with the greek yogurt, I usually try not to blend my yogurt. Why? Because it will lose its thickness. In the end, it won’t matter since we are mixing it with water, but still, I like to mix and match my cooking techniques. So I used my mortar to smash the wild garlic. But you know, anything would work really. The dough for these wild garlic flatbreads with cheese will be green.
Since this dough has yeast in it, it will need some time to rise, but all will be worth it in the end. I stuffed these babies with a mix of swiss cheese and mozzarella and added herbs. I had parsley, but you can go any direction here, really.
How to make flatbreads stuffed with cheese?
So, first of all, we have our dough made with flour, greek yogurt, honey, salt, yeast, and of course water and a drizzle of olive oil. Oh, and the wild garlic.
For the filling, we have a mix of cheeses, any work, but I find that mozzarella does that satisfactory stretch that we all want. Mixed with the cheese are grated garlic and fresh herbs.
The whole thing is then baked and served with a dollop of butter on top and some flakey salt and more herbs.
These could be made in advance and then frozen and reheated in the oven or on the grill. They are nice as a snack, as a side for some salad, grilled meats, and veggies. These wild garlic flatbreads with cheese can even be cut up like quesadillas and served with some greek yogurt or enjoyed just as they are. The possibilities are endless. Can’t stop you from having them for lunch or breakfast either.
Wild garlic flatbreads with cheese
Ingredients
Wild garlic flatbreads
- 50 g wild garlic/ ramps
- 350 g flour
- 120 g water
- 120 g greek yogurt
- 2 tsp yeast
- 2 tsp honey
- Pinch of salt
- Drizzle of olive oil
Cheese filling
- 100 g grated mozzarella
- 100 g grated swiss cheese
- Chopped parsley
- 2 cloves of garlic grated
Instructions
- Mix the yeast with honey and water so it activates
- Meanwhile either chop, blend or use a mortar and pestle to smash the ramps
- Mix with the yogurt and then with the rest of the ingredients
- Knead the dough for a minute until it comes together
- Cover with a damp towel and let rise in a warm place for 1-2 hours
- After the dough has rested, divide it into 8 pieces and roll each piece in a small ball
- Oil a working surface and roll out each piece of dough
- Cover with the cheese and herb mixture and put another piece on top
- Press, braid or fold the edges together
- Heat a cast iron skillet on medium-low
- Bake each flatbread from both sides until golden
- Serve with a dollop of butter and more fresh herbs