26 Jun Sweet Potato Flatbread with Date Syrup

Serves 4

INGREDIENTS:

DOUGH

• 1 cup sourdough starter
• 1½ cup Farina ’00 flour
• 1tsp dried yeast
• 2tsp salt
• glug of olive oil

METHOD: 

1. Place flour into stand up mixer bowl with the sourdough starter, yeast and salt. Knead to form dough (±10minutess).
2. Place dough in a bowl with a dusting of flour. Cover with cling film and allow to double in volume for 2 hours in a quiet corner of the kitchen.
3. Heat oven to 200̊C. Stretch the dough into a rectangular shape and arrange on the greased baking tray.

TOPPINGS

• 1 small pink skinned sweet potato
• 1 pear
• 1 log goats milk cheese (optional)
• salt and cracked black pepper
• a generous drizzle of Silan Natural Date Syrup

METHOD

• Using a mandolin on a fine setting, slice the sweet potato and pear.
• Arrange the toppings on the flatbread dough.
• Dot cheese around the dough, season and pour oil over the base (for a vegan option, don’t add any of the goat’s cheese).
• Bake for 20-25 minutes until cooked.
• Serve with a generous drizzle of Silan Natural Date Syrup and some rocket micro herbs.