Ember-Cooked Foraged Flatbreads

Simple, nourishing, and steeped in tradition — flatbreads cooked directly on embers connect us to ancestral kitchens. This recipe uses everyday flour with a warrior’s twist: foraged herbs to bring the wild into your feast.

Ingredients

• 250g plain flour
• 150ml water (adjust as needed)
• 1 tsp sea salt
• 2 tbsp olive oil (optional)
• Foraged herbs (wild garlic, nettle, or thyme) — chopped

Equipment

• Flat stone set near embers or a cast iron pan
• Mixing bowl

Method

1. Mix flour, salt, water, and oil into a dough. Knead for 5 minutes.
2. Rest the dough for 20 minutes while the fire burns down to embers.
3. Divide into small balls, flatten into discs, and press in chopped herbs.
4. Cook directly on hot stones or a skillet over embers, 2–3 minutes each side.

Warrior’s Pro Tips

• Brush off excess ash before eating — but don’t fear a little char; it’s part of the flavour.
• Keep the dough simple; it’s meant to be rustic, not perfect.

Serving & Ritual

Serve warm, torn by hand, alongside fire-cooked meat or stew. Breaking bread is an act of kinship — simple food made strong by fire and fellowship.

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