Wild garlic butter on music paper bread

Wild garlic butter on music paper bread

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(2 ratings)

Prep: 20 mins Cook: 35 mins plus resting


Makes 8 flatbreads
This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side

Nutrition and extra info

  • Vegetarian

Nutrition: per flatbread

  • kcal254
  • fat14g
  • saturates7g
  • carbs28g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.6g


  • 200g '00' flour, plus extra for dusting
  • 100g semolina flour or fine semolina
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 slices wild garlic butter (see recipe in Goes well with), to serve
  • flaky sea salt, to serve


  1. In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.

  2. Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.

  3. Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

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Comments, questions and tips

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Icon25's picture
5th Sep, 2016
Made this bread a few times now, been lovely every time. Didn't get the dough quite thin enough on first attempt but was still alright. Easy to make, just need to make sure you get them thin enough.
15th Apr, 2016
What does 200g mean? 2cups? or what
30th Apr, 2015
This is a great little bread - similar to poppadoms in a way; brilliant with any saucy dishes or dips. I would recommend rolling them as thin as you can, preferably until the dough is see through, basically keep rolling until you can see whatever you are rolling on (chopping board, work top, etc). Also, cooking at 220 is ok but bake for 6 minutes only and keep a close eye on it, as it can go brown and slightly bitter in seconds! Either way, my husband loved it - and when reheated the next day remained crisp and fresh!
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