250g canned lima beans, drained and rinsed
150g warm potato mash
2 cloves garlic, minced with salt
165ml natural unsweetened yoghurt
250g Barker’s Professional Harissa Paste
70ml extra virgin olive oil
400g bread flour
125ml boiling water
90g lard, room temperature
In a food processor blitz the lima beans, potato mash, garlic, yoghurt and Barker’s Professional Harissa Paste until smooth.
With the motor running, add in the olive oil.
In a mixing bowl stir the flour, polenta, buttermilk and water to form a smooth dough. Turn out onto a lightly floured surface and knead until smooth. Cover the dough in a bowl and rest for 1 hour.
Divide the dough into 70 gram balls and roll out to 2 mm thick discs.
Smear with lard, scatter over a little salt and roll up into a cylinder. Roll out the cylinder into 15 cm discs.
Heat a flat skillet or griddle and cook the flatbreads on both sides.