Wild garlic layer bread - insanely delicious recipe by Yvette van Boven

Yvette has given us the opportunity to share a very special recipe with you: Wild garlic layer bread. And that turns out to be so insanely delicious that it's a shame if you don't even try it. The recipe exists in many countries: it is fried in butter or oil, filled with ingredients from each region where it is baked. Yvette makes hers in Western Europe, so you make it with butter and wild game from the park on your doorstep. So in this case wild garlic.

Wild garlic layer bread from the pan

for 2 pieces

Ingredients for the filling

• ½ tbsp. butter or olive oil 
• 1 large onion, chopped
• 200 grams wild garlic

Ingredients for the bread

• about 180 grams of water, a little more or less 
• 300 grams flour, preferably typo-00
• ½ tsp. sea ​​salt
• about 100 grams of butter, melted, or olive oil

Can also be done with:

• nettle
• dead nettle, white or purple
• dog trot 
• glutinous herb
• look-without-look
• ground elder
• sorrel

Preparation

1. Start with the filling. Heat the butter or olive oil in a frying pan over medium heat. Stir fry the onion for a few minutes until translucent, add the wild garlic and fry briefly until it has just wilted. Spoon everything onto a plate and spread some out to cool. 
2. Make the dough. In a bowl, pour much of the water into the flour with the salt and knead until the dough comes together. Add a little liquid at a time until a soft and supple dough is formed that does not stick. Knead well on an unfloured work surface, at least 7 minutes, until you feel the dough is flexible. Leave the dough ball on the counter, spread with a thin layer of melted butter or olive oil and cover with cling film. Let rest for at least 30 minutes.
3. Now divide the dough in half. Roll the pieces into round balls, again on an unfloured counter, and cover the ball you will not be working with. 
4. Press the other ball on the counter with the palm of your hand into a 45-rpm disc and brush again with a thin layer of butter or olive oil. Do this with the back as well. Leave for 20 minutes. Now gently massage it in circular motions into a round patch that is as thin as possible. If you accidentally make a hole in it, it's not a disaster. 
5. Sprinkle half of the wild garlic filling on top. Roll the thin sheet into a sausage and then turn the sausage into a snail shell. Brush a thin layer of butter or olive oil over it. Process the other ball in the same way. 
6. Roll them both out again briefly to make them a bit flatter and they have a diameter of say 20 centimeters. Melt another lick of butter or olive oil in a frying pan and fry the loaves over medium heat for a few minutes on both sides until crisp and golden brown. 

Add the spicy wild garlic dip, for example, which you will find on page 233 in Van Boven in the wild . The book is available at the local bookstore, online of course also at Bol.com for 34.99 There is also a handy Van Boven in the wild pocketbook for on the go - €18.50