Joel Baylon's Mortadella, Crispy Chilli and White Sauce Flatbread Recipe Paired with Non-Alc wine alternative NON7 Stewed Cherry & Coffee.

INGREDIENTS:

• 200g @saltkitchen1 Mr Cannubi Mortadella
• @chottomottogyoza Crispy Chilli Oil
• 50g Butter
• 30g Plain flour
• 250g Milk
• Salt & Pepper
• 600g Self Raising Flour
• 365g Water (Body Temp)
• 2 Teaspoon Dry Yeast
• 1 Tablespoon Sugar
• Olive Oil 

METHOD (Sauce):

• Melt butter in medium heat then slowly add plain flour.
• Cooking the flour out with wooden spoon for a couple of minutes until it bubbles.
• Gradually add milk and cooking it for another 5 minutes. Season with salt and pepper then refrigerate to cool down.

• Combine water, dry yeast and sugar. Stir and set aside for about 5 minutes until it starts to foam.
• In a mixing bowl add in flour salt and olive oil and gradually add the wet mixture into the dry mixture.
• When it starts to form a rough dough, transfer onto the bench and slowly knead it until it forms into a smooth dough. Put it in a bowl with a drizzle of olive oil and rest for 2 hours.
• Once proven, divide it into 100g dough and start rolling.
• Once rolled out transfer to a placement peel and launch into a hot GOZNEY Roccbox. The flatbreads will bake in around 1 minute so keep an eye on them and rotate as required.

Why not accompany the bold flavours of mortadella and chili with NON7 Stewed Cherry & Coffee? Go on, give it a try.