Serves 6 portions
400g plain flour
125ml boiling water
90g lard, room temperature
115g coarse salt
1 ltr warm water
30 small Lebanese cucumbers
60g dill fronds
8 garlic cloves, peeled and sliced thinly
side of smoked fish, pulled and bones removed
1 cup Barker’s Professional Mexican Chipotle Sauce
To make the flatbread - in a mixing bowl, stir the flour, polenta, buttermilk and water to form a smooth dough. Turn out onto a lightly floured work surface and knead until smooth. Return to the bowl, cover and rest for one hour.
Divide dough into twelve 70 gram balls. Roll each one out to a 2mm thick disc. Smear with lard, scatter over sea salt and roll up into a cylinder. Re-roll into a 15cm disc.
Heat a flat grill and cook the flatbreads, turning as they brown on each side. Keep warm in a tea towel.
To make the fermented pickles - add salt to the water, stir to dissolve. In a deep container add the cucumbers, dill and garlic. Pour over the liquid, cover with muslin and leave at room temperature for a few days to ferment.
To assemble - flick the flatbreads over a grill or BBQ plate, place on the smoked fish and chopped pickles with some Barker’s Professional Mexican Chipotle Sauce then roll, folding in the ends to make a pocket. Tuck in!