Tom Kerridge’s flatbreads with beef dripping butter
- October 2023
- Makes 6
- Hands-on time 40 min, plus proving
These pillowy flatbreads from Tom Kerridge are spread with spoonfuls of beef dripping butter for an unforgettable pub grub-inspired bite.
Tom says: “Few things beat the satisfaction of punching down your dough once it’s proved and doubled in size. These sensational flatbreads are drizzled with a beef dripping butter that includes sherry vinegar and cornichons for a little acidity to cut the richness. They’re full of flavour and personality.”
Recipe taken from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.
Next time: try Tom’s crispy prawn cakes with easy dill mayo.
- 22g (11g saturated)
- 56g (1.8g sugars)
- 450g strong white bread flour, plus extra to dust
- 2 tsp salt
- 1 tsp caster sugar
- 2 rosemary sprigs, leaves picked and finely chopped
- 30g British beef dripping, melted
- 7g sachet instant yeast (about 1½ tsp)
- 1 tsp chilli flakes (urfa if you can get them)
For the butter
- 50g British beef dripping, melted
- 3 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp thyme leaves
- 4 anchovy fillets in oil, drained and finely chopped
- 2 tbsp sherry vinegar
- 12 mini cornichons, finely sliced
- 50g unsalted butter, softened
- 1 tbsp finely chopped flatleaf parsley
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
The beef dripping butter can be made and chilled for up to 3 days.
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