Handmade flatbreads with delicious fillings
Northants Leek, Bacon & Brie Flatbread.
The Northants flatbread is based on on an old Earls Barton recipe for a pie to use up ingredients before Lent. We've taken locally grown leeks and bacon from our local butcher Tim Brown, as well as the fabulous new Beckets Brie produced by the Northampton Cheese Company and a good dash of Northamptonshire Sauce. It's a thing of wonder!
Portuguese Bolo de Levedo flatbread with Piri-Piri Chicken filling
This Portuguese flatbread is based on their Bolo de Levedo bread, which translates as a Yeast Cake. The dough is enriched with butter, sugar and eggs and is similar to an English Muffin in texture. I've stuffed my version with a spicy Piri-Piri chicken and its beats Nando's hands down.
Gram flour flatbread filled with Sun Dried Tomato, Sweet Peppers and Wild Mushrooms
This flatbread uses Gram flour instead of wheat flour and therefore contains no gluten, we use a pasty press to achieve the shape as the dough is very fragile before baking and does not like being rolled and folded.
The shape holds the filling of sun-dried tomato, sweet peppers and wild mushrooms nicely and is also vegan friendly.
We don't advertise this flatbread as Gluten Free as our kitchen also uses lots of wheat flour, although we follow all Food Standards guidelines on preventing cross contamination.