These simple gluten-free flatbreads are packed with wild flavour, combining chickpea flour, buckwheat, hazel catkins, dulse and penny bun mushroom powder. Nutty, savoury and wonderfully versatile, they’re perfect served alongside soups, dips and wild feasts. A delicious way to bring foraged ingredients into everyday baking and explore the flavours of the season. 🌿🍄✨

INGREDIENTS

*   130g/4½oz/generous 1 cup chickpea flour, plus extra for dusting

*   1/3 cup buckwheat flour

*   1/3 cup hazelnut catkin

*   5ml/1 tsp olive oil

*   10ml/2 tsp flaked dulse 

*   10ml/2 tsp penny bun powder

*   235ml/7½fl oz/scant 1 cup water

*   1/2 tsp salt

INSTRUCTIONS

1.  Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with baking parchment.

2.  Rub together the flour and olive oil using your fingers, then stir in the dulse.

3.  Pour in the water and stir until thoroughly mixed. The mixture should have a sticky dough consistency, but because there’s no yeast, it does not need kneading.

4.  Transfer the dough to a lightly floured work surface and shape it into balls around walnut size.

5.  Using a well-floured rolling pin, roll out each of the dough balls into circles about 3mm.

6.  Transfer to the prepared baking sheet and bake for 15-20 minutes, until the edges are slightly crispy, then remove from the oven and serve warm.