Wood-Fired Wild Mushroom Flatbread with Garlic & Nettles

There is a particular kind of joy that only a wood-fired oven can deliver — flame at the back, stone beneath, and the smell of bread rising into smoke. Flatbread is one of the oldest foods of the fire. Quick to build. Easy to share. Perfect for a forager’s feast.

This one is British woodland inspired: mushrooms, garlic, nettles, and herbs. It’s earthy, green, and deeply grounding — the kind of meal you eat slowly, with hands still smelling faintly of bark and ash.

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Ingredients

Flatbread dough

• 300 g strong bread flour
• 1 tsp salt
• 1 tsp instant yeast
• 180–200 ml warm water
• 1 tbsp olive oil

Toppings

• 250 g mushrooms (wild if available; chestnut works fine)
• 2 cloves garlic, crushed
• 1 handful young nettle tops (washed)
• 2 tbsp olive oil or butter
• Salt + black pepper
• Optional: a sprinkle of hard cheese, or a spoon of crème fraîche
• Optional woodland touch: thyme or wood sage

Method

1. Heat the wood-fired oven. You want strong heat and a hot stone floor. A rolling flame at the back is ideal.
2. Make the dough. Mix flour, yeast and salt. Add water and oil. Knead until smooth. Rest 30–60 minutes.
3. Prepare the nettles. Blanch quickly in boiling water (or steam over the fire) for 30 seconds. Drain and chop.
4. Cook the mushrooms. In a cast iron pan, fry mushrooms in butter/oil until browned. Add garlic at the end.
5. Shape flatbreads. Divide dough into 2–4 pieces. Stretch into flat rounds.
6. Top and bake. Add mushrooms, nettles, herbs, seasoning. Slide onto the hot stone. Bake fast (2–5 minutes) until blistered and golden.
7. Finish. Drizzle olive oil, add a pinch of salt, and eat immediately.

Pro Tip

For the best wood-fired flavour, bake the flatbread naked for 30–60 seconds first, then pull it out and add toppings before the final blistering. This keeps the base crisp and prevents sogginess.

Nettles are a warrior’s plant — mineral-rich, abundant, and overlooked. Wear gloves when picking. Take lightly. Leave enough for regrowth.

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