Outside: Recipes for a Wilder Way of Eating

Gill Meller · Outside: Recipes for a Wilder Way of Eating

These delicious things are stuck between realms. They’re not flat breads as we know them — they’re something else. Once you’ve shaped the dough, you bake it over a hot fire. It doesn’t take long, particularly if you cover the flat breads with an old saucepan or a fire cloche. As soon as they come off the grill you split the surface of the bread and quench their middles with tomatoes and extra-virgin olive oil. They’re incredible eaten fresh like this, but if tomatoes aren’t in season, they’re equally good drenched in a garlic and parsley butter.