OVERVIEW
Spinning flatbreads beside a grill in the open air is incredibly fun and topping them with vegetables that celebrate whichever season you find yourself in is even better. Topped with ember-roasted beetroots, mozzarella and fresh fennel, this version is perfect for the summer.
PREPARE THE DOUGH
The night before, prepare the dough. In a stand mixer, combine the flour, yeast and salt for 1 minute before gradually adding the water, kneading on a medium speed for 5 minutes. Tighten the dough into a rough ball, place it in an oiled container, and store in the fridge overnight.
The following morning, remove the dough from the fridge, then cut it into six 100g portions. If you have no scales, that’s okay – do it by eye (I do this often).
DIRTY COOK THE BEETS
While the dough is rising, get the EGG going. Set up your EGG for dirty cooking, with no surfaces installed. The target temperature is 350°C.
When the embers are glowing bright, place the beetroots directly on top, covered slightly. Cook for 45 minutes with the Dome closed, turning every 15 minutes or so. They’re done when you can push a sharp knife cleanly through. Remove from the heat and set aside to cool. Once cool enough to handle, cut them in half and scoop out the insides with a spoon, leaving the blackened crusts. Season with salt and olive oil.
PREPARE THE TOPPINGS
Set up the EGG for direct cooking, with a Cast Iron Searing Grid in place, adding more charcoal if needed. Bring the temperature down to 200°C.
Meanwhile, prepare the rest of the ingredients. Drain the mozzarella, tear it up, then set aside. Remove the fronds from the fennel. Finely slice the rest of the bulb with a mandoline and toss in a bowl with the preserved lemon, the sherry vinegar, the fennel fronds and a good glug of olive oil. Season to taste.
GRILL THE BREADS
When the EGG is ready, stretch the first dough ball into a rough circle (it doesn’t have to be perfect). Wipe the grid with some oiled kitchen paper then grill the bread – it’s going to char quickly, so keep a close eye on it. After about a minute, when the top of the bread begins to rise, flip it. Repeat the process until you are happy with how much bread you have for lunch.
Season the bread with olive oil to bring out the flavour and colour, then build the flatbread with beetroot, followed by the mozzarella, and a large handful of fennel. Season generously. Fold in half, admire the colours, and enjoy under a tree.
