Flatbreads with Herb Butter & Tomato Salad

Simple, generous and made for sharing. Our soft, handmade flatbreads brushed with butter and garlic, served warm alongside a vibrant tomato and oregano salad.

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For the flatbread

• 10g instant active dry yeast
• 300ml warm water
• 2tbsp extra virgin olive oil
• 500g strong white bread flour, plus extra for rolling
• ¾ tsp caster sugar
• 1 ½ tsp salt 
• 100g Ivy’s Reserve Salted Butter, softened
• 1 garlic clove, crushed
• ½ small bunch parsley, finely chopped

For the tomato salad

• 400g mixed tomatoes (a range of colours and sizes)
• 1 round shallot, finely sliced into rounds
• Handful of fresh oregano leaves, picked
• 3 tbsps extra virgin olive oil
• 1 tsp sherry vinegar
• Flaky salt & black pepper

1. Tip the yeast into a jug and add the water and sugar. Stir together and set aside.
2. In a separate large mixing bowl, combine the flour and salt together. Make a well in the centre of the flour and pour in the watery yeast mixture and the oil. Transfer the sticky dough to the bowl of a stand mixer and attach the dough hook. Knead for 8-10 minutes until smooth and elastic. Transfer to an oiled bowl and cover with a tea towel. Allow to rise in a warm place until doubled in size (about an hour – 90 minutes).
3. Mix the butter, garlic and parsley together in a mixing bowl and season with black pepper.
4. While the dough rests, cut any larger tomatoes into wedges or quarters and cherry tomatoes in half around the middle. Gently toss with the other salad ingredients, cover and set aside.
5. Lightly flour a work surface. Divide the dough into 6 and roll each into a ball. Preheat a cast iron pan or griddle pan over a medium heat. Roll each dough ball into a rough 18cm round, about ½ cm thick. Brush the pan with a little oil and toss the flatbread a few times between each hand to dust off any excess flour. One by one, cook the flatbreads in the chosen pan; cook on one side for 90seconds until bubbles start to appear then flip and cook the other side. Stack the cooked flatbreads on a plate under a clean tea towel while you cook the rest.
6. Brush the cooked (still warm) flatbreads with butter, and serve alongside the tomato salad.