Method

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• For the butter, coarsely chop the nasturtium leaves and flowers. Place the soft butter in a bowl, stir through the nasturium and a good pinch of salt and combine thoroughly. Spoon the herb butter into a rough log shape on a rectangle of parchment and roll into a log, tightening at each end like a cracker. Place into the fridge to firm up for at least an hour.

• For the flatbread dough, firstly mix the flours and salt together in a large bowl.

• Add the warm water and mix well to form a dough, then knead for a couple of minutes

• Divide into 8 portions, then cover and rest for 45 minutes

• On a floured surface, roll each piece of dough into a round (approx 7mm thick)

• Heat an iron griddle pan until almost smoking hot. Cook the flatbreads for 1-2 minutes on each side until blistered

• Eat immediately, slathered in the nasturtium butter