Goat's cheese and charred artichoke flatbreads
by Howard Middleton
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Ingredients
Bakery
175g of gluten-free white bread flour
50g of fava bean flour, (preferably Hodmedod’s), plus extra for dusting
Store Cupboard
1 tsp fast-action dried yeast
1 pinch of salt
1 tbsp of brown sugar
2 large egg whites
1 handful of walnuts, broken into pieces
Spices & Dried Herbs
2 tsp dried thyme
freshly ground black pepper
Beverages
175ml of warm water
Oils & Vinegars
3 tbsp of extra virgin olive oil
Dairy
75g of soft goat's cheese
Delicatessen
75g of chargrilled artichokes, drained