Whipped bone marrow butter flatbreads

Bread — specifically flatbreads — is probably my go-to because of their incredible versatility. The way they soak up fats and flavors, the crispy, crunchy edges, those slightly charred bits… flatbread is the perfect vehicle for almost anything.

This recipe was an absolute triumph. When cooked just right, this flatbread can easily be the best you’ve ever had. But the real showstopper? The whipped bone marrow butter — rich, silky, and deeply indulgent. Chunks of cold butter melt slowly over the warm bread, creating little pockets of pure, buttery bliss.

The beauty of this dish is that it’s perfect for making in stages, in a kitchen full of family, on a casual eating night where everyone can join in and enjoy the process as much as the food. And the best way to enjoy it? Straight out of the oven, while the butter is still melting.

Whipped bone marrow butter

Ingredients:

• 1kg roasted bone marrow (weight pre-roasting)
  
  

• 250g softened butter
  
  

• 1 tbsp smooth mustard (German-style)
  
  

• 20g chopped dill
  
  

• 30g chopped parsley
  
  

• 3 garlic cloves, chopped
  
  

• Zest and juice of 1 lemon
  
  

• Salt, pepper, optional finely chopped chilli
  
  

Method:

• Whip butter until fluffy in a stand mixer (or by hand, but a electric mixer or stand mixer works best) Add bone marrow and the rest of the ingredients and mix together until well incorporated.
  
  

  Flatbreads
  

  Ingredients :

• 400g good qaulity strong bread flour ( plus extra)

• 150ml luke warm water

• 50g plain youghurt

• 1 Tbsp olive oil

• 10g yeast

• 1 tbsp salt

• 1 tbsp honey

  Method:

• Place your luke warm water into a large bowl and your honey and yest and give it a good mix together, allow this mixture to sit for 10 min until the yeast has activated.

• add your yoghurt and olive oil and mix until combined

• add your flour and salt and mix in a standmixer or by hand for 5 miniutes at a medium speed

• once combined, and a wet dough has formed, allow to proof until doubled in size

• knock ou the air and allow to proof again

• once proved, oil your work surface with extra virging olive oil and place your dough on top of the oil and divide into 80g balls

• allow to double in size

• preheat your oven to 200 degrees on the grill setting

• press out each ball until flat and round almost like a thicker pizza base

• heat a large cast iron pan until smoking

• add your dough to the pan and immediatly put under the hot grill

• make sure to keep a eye on it as it can burn quickly

• once golden brown remove out of the ocven and spread with the butter and a good pinch of zataar

• Enjoy warm