Caraway flatbread with beetroot | Recipe of the week

There’s an artisan cheese made in Hampshire that Raymond Blanc says is ‘the best camembert in the world’.
Tunworth and caraway flatbread.Tunworth and caraway flatbread.
Tunworth and caraway flatbread.

Tunworth has won a super gold medal at the world cheese awards and gold at the artisan cheese awards.

It’s a soft, white-rinded, hand-made cheese using whole milk from cows that graze on Hampshire’s hills. It has a slight mushroom smell when you unwrap it and a sweet nutty flavour ideal for munching with bread or baking whole. It’s a staple on our cheeseboard.

Ingredients (makes four)

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220g bread flour/20g yeast/25ml olive oil/pinch sea salt/tspn caraway seeds/120ml water/One Tunworth cut into thin wedges/salad leaves. Two cooked beetroot, one cut into cubes, the other pureed with a little olive oil.

Method

1 Put flour, yeast, oil, salt, caraway and water in a bowl. Mix to soft dough. It will be quite wet but don’t add any more flour. Knead for at least 10 minutes and it will come together.

2 Put dough in a bowl, cover. Leave for an hour to double in size.

3 Knead back, cut into four, shape each piece into a ball and roll out thinly.

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4 Heat frying pan on medium, add a little olive oil and put in one of the rolled doughs. Cook for two minutes and flip. Cook for another 2/3 minutes and bread is done.

5 Cook other breads. Top each with the Tunworth, beetroot, puree and leaf. Sprinkle with salt, olive oil and balsamic before serving.

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