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The Rolling Home's Garlic Flatbreads

Posted by Emma Hughes on

Calum and Lauren, the folks behind the wheel of The Rolling Home, an entirely self built VW camper, have been friends of ours for a while. We have long admired their adventurous spirit and so as they prepared to set off again around Europe after a successful book launch, we gave them an Adventure Spoon and asked them to share a favourite van based recipe from the road in return. 

So here it is, The Rolling Home's Garlic Flatbreads! These breads make for perfect camping or van food as they are super easy and don't need any chilled ingredients to make. Thanks so much guys, we'll definitely be trying these on our next trip! Be sure to check out The Rolling Home's blog, book and Instagram for plenty of vanlife inspiration.

See below for Calum and Lauren's full recipe and photos:

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home Garlic Flatbread

The Rolling Home - Garlic flatbreads with Pesto Salad (Serves 2)

We tried these flatbreads for the first time this year, we instantly kicked ourselves for not making them sooner. They are as easy as you could possibly imagine, made from the simplest ingredients with no time set aside for proofing of the dough. We make them with a simple salad and a good quality pesto. If you are more adventurous you could try making your own pesto from scratch.

You will need:
For the dough:
1 cup of plain flour
2 tbsp Olive oil
2 cloves of Garlic
1/2 cup warm water
Sea salt

For the salad:
1 large tomato
1 onion
1 cucumber

Pesto and Balsamic Vinegar

Method:

Measure the flour in a cup, add to a large bowl and make a ‘well’. Finely chop the garlic cloves. Add in the oil, water, garlic and salt. Combine to form a dough.

Chop the salad and place in a bowl. Separate the dough into 1/4s. Roughly flatten the pieces of dough until approximately 5mm thick. Heat a dry frying pan and place all four flatbreads in the pan.

Cook until lightly browned. Turning occasionally. Make sure they are cooked evenly. As we don’t have a oven in the van, we improvise by placing a large enamel tray over the pan to contain the heat.

Spoon a generous amount of pesto on to each flat bread. Add the salad and a generous helping of olive oil and balsamic vinegar.

Enjoy!

 


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