Tom Kerridge’s flatbreads with beef dripping butter

Tom Kerridge’s flatbreads with beef dripping butter

These pillowy flatbreads from Tom Kerridge are spread with spoonfuls of beef dripping butter for an unforgettable pub grub-inspired bite.

Tom Kerridge’s flatbreads with beef dripping butter

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.

  • Serves icon Makes 6
  • Time icon 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.

Nutrition: Per flatbread

Calories
467kcals
Fat
22g (11g saturated)
Protein
11g
Carbohydrates
56g (1.8g sugars)
Fibre
3g
Salt
2.3g

Ingredients

  • 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
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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.
  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.

Nutrition

Calories
467kcals
Fat
22g (11g saturated)
Protein
11g
Carbohydrates
56g (1.8g sugars)
Fibre
3g
Salt
2.3g

delicious. tips

  1. The beef dripping butter can be made and chilled for up to 3 days.

Buy ingredients online

Recipe By

Tom Kerridge

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