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Lion's Mane Tidal Salt Flatbreads

There's a blustery Nor'easter raging outside while it's harvest day in the salt house!  This batch of ocean water has been boiled down all it can - it's time to turn down the heat and let the crystals come to us. The salt and steam released is the perfect cure to the winter blues and any lingering sinus congestion. It seriously is the best humidifier. 

While we harvest today, it's imperative to have a tasty snack on hand! Time to play around with the newest to the salt family: Lion's Mane Tidal Salt. It's a beautiful mix of our salt and dehydrated Lion's Mane mushrooms from our friends at Maritime Gourmet Mushrooms Inc. (Check them out!! http://www.maritimegourmet.ca/ )

Today Audrey whipped up a tasty little flatbread to munch on and finished it with some of that super nutty and umami Lion's Mane Tidal Salt. It's perfect still warm right out of the pan, but would also be great cut into wedges and served with your favourite dip or make a killer sandwich. 

Here's how you can enjoy it too!!

Lion's Mane Salted Flatbread

1 cup warm water

1.25 teaspoons active dry yeast

1/2 teaspoon honey

2 cups flour

1 teaspoon Lion's Mane Tidal Salt (plus more for finishing)

approx 1.5 Tablespoons Vegetable or Canola Oil

Dissolve yeast in warm water and honey for 5-10 minutes until the yeast blooms and is foaming a bit on the top. 

Combine the flour and salt in a large bowl and make a well in the center. Pour in yeast mixture and stir until a soft dough forms. (You can also do this in a stand mixer with a dough hook or a food processor with the plastic blade)

Turn dough out onto a lightly floured work surface and knead roughly 10-15 times. Cover dough with a clean cloth and allow to rise in a warm place for about half an hour.

Cut dough into 8 equal pieces and roll each piece into a roughly 6in round disk. 

Heat about 1/2 teaspoon of the oil in a frying pan over medium heat. Place the dough disk in the frying pan and leave it there until the edges begin to puff and you see some bubbles forming in the middle. It will take around one and a half to two minutes. Flip the dough and cook the other side for another minute. Dough should be golden on both sides and cooked through. 

Transfer the flatbread to a paper towel to drain off any excess oil. SEASON WHILE IT'S STILL HOT with a pinch of Lion's Mane Tidal Salt. It's crucial to season while the bread is still hot so that the salt sticks. 

Repeat this process adding a bit of oil with each new bread for the rest of the dough rounds. 

These breads can be stored in an air tight container for up to 3 days but we GUARANTEE you they won't last that long! 


Here are a few pics of the process!