Black garlic, the fermented component in this recipe, is garlic that has been aged for a month to produce an earthy flavour. Start this recipe a day ahead to make the labne.
- 500 gm Greek-style yoghurt
- To serve: extra-virgin olive oil and baby radish or cress
- 1 head black fermented garlic (see note)
Overnight Afghan bread
- ½ tsp dried yeast
- 500 gm bread flour
- ½ tbsp nigella seeds
- 1 tsp onion flakes
- 1For labne, combine yoghurt and 2 tsp sea salt flakes in a bowl. Spoon into a sieve lined with muslin over a bowl, cover with plastic wrap and refrigerate until thick and liquid drains (12 hours or overnight). Discard liquid and refrigerate labne until required.
- 2Whisk yeast, 200gm bread flour and 200ml room-temperature water in a bowl, cover with plastic wrap and set aside at room temperature until bubbling with a slightly fermented smell (about 12 hours). Transfer to an electric mixer fitted with a dough hook, then add remaining flour, 110ml lukewarm water and ½ tbsp salt, and knead until dough is smooth and slightly sticky (8-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside to prove (2½-3 hours).
- 3Preheat oven to 250C and place a heavy tray in oven to heat. Knock back dough on a floured surface, roll to a round of about 30cm diameter, transfer to a sheet of baking paper and, with wet hands, stretch dough to your desired shape, pressing the top to form indentations. Spray or brush with water, scatter with nigella seeds, onion flakes and sea salt flakes, then slide onto prepared baking tray and bake until golden and cooked (14-16 minutes). Cool briefly, then serve with labne drizzled with olive oil and black pepper, cress and black garlic to spread on bread.
Note Black garlic is available from select grocers and online at tasmanianblackgarlic.com.au.
Drink Suggestion: Cold, crisp pilsner-style lager. Drink suggestion by Max Allen