Tom Kerridge’s flatbreads with beef dripping butter

Method

1. Put the flour, salt, sugar and chopped rosemary in a large bowl and mix well. Pour 300ml warm water into a jug, then stir in the 30g melted beef dripping and yeast until combined. Pour into the dry ingredients and mix well to form a dough. Tip onto a lightly floured surface and knead for a few minutes until smooth and springy to the touch.
2. Wipe out the bowl and put the dough back in it. Cover and leave in a warm place for 1 hour or until the dough has doubled in size.
3. Meanwhile, make the beef dripping butter. Heat the 50g beef dripping in a small frying pan over a medium-high heat, then add the shallots and cook for 7-8 minutes or until softened and starting to caramelise. Add the garlic and thyme and cook for a further 2 minutes. Add the anchovies and stir until melted, then add the sherry vinegar and cornichons. Remove from the heat and leave to cool.
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4. Transfer the cooled mixture to a small bowl and stir in the softened butter and chopped parsley. Season with salt and pepper to taste. Put in the fridge until needed.
5. Once risen, turn out the dough onto your work surface, knock it back (punch it down or give it a very brief knead), then divide into 6 balls. Sprinkle some flour on your work surface and roll each ball into a 16cm round. Leave to prove for 15 minutes.
6. Heat a large griddle pan over a high heat until smoking hot, then cook the flatbreads on it, in batches as necessary, for 1-2 minutes on each side – they will puff up a little as they cook and take on some good char marks. Remove and keep warm while you cook the rest.
7. Once the flatbreads are all cooked, transfer them to warmed serving plates. Spread a heaped tbsp of beef dripping butter on each one, then sprinkle with the chilli flakes and serve.