Garlicky Mushroom Flatbread from the Woodfired Oven

What a treat for you in our woodfired workshop today - David is cooking a super garlicky mushroom flatbread, topped with toasted almonds and a swirl of spicey za'atar. Fantastic to share with friends or, we think, it would make an awesome breakfast with a poached egg on top.
Check out the video to see how he makes it and do leave us a thumbs up and a comment if you like what we're doing; we really love to hear from you!
The recipe is on our blog on the following link so just click here -
www.mannafromd...
If you like what we're creating and would like to support our woodfired work, you can do so on our Ko-fi site here (huge thanks in advance!) -
ko-fi.com/mann...
Happy cooking!
David and Holly
Manna from Devon Woodfired Cooking School
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[@kseth6992]

Beautiful. , just the channel I was looking for , now that I’m making my kitchen with a wood fired oven !

[@mannadavid]

Fabulous - enjoy your cooking!

[@apatterson8128]

Looks great! I bet it smells and tastes better!

[@mannadavid]

do give it a try - tastes amazing!

[@Lee-ot2uk]

That's amazing! We'll almost certainly try that!

[@mannadavid]

Awesome!! Do let us know how you get on Lee; hope you like it as much as we do! Best wishes, David and Holly

[@czts4778]

What kind of oven are you using. Compact and classic. Is there something like that here in the USA?

[@mannadavid]

The oven in this video is called a Bushman Santorini from a UK manufacturer. It's a small, refractory oven with a 60cm (24 inch) internal diameter. The Mugnaini Piccolo 60 would be a good match in the USA. www.mugnaini.com/product/piccolo-60/

[@williebob100]

Hello David, Thanks for the great videos you teach in such a relaxed manner you are a talented man. I ordered a Maximus Oven a few days ago, and found your channel ready to start cooking the next day couldn't have asked for more. What I would like to ask is what kind of Olive Oil do you use, every time I buy some I always get the wrong one bitter tasting, the bottles are tinted so can't see colour to look for a light colour oil. Extra Virgin, First press, ? Thanks in advance.

[@mannadavid]

Hi Williebob - many thanks for your comment and we're delighted you're enjoying our channel and finding it useful. We mainly use an extra virgin olive oil so nothing too bitter. If we don't want anything with a full on flavour, we use a sunflower oil. Hope that helps and have fun with your new oven. Best wishes, David and Holly

[@nomadicroadrat]

Question: What type of wood are those sticks. I used mesuite primarily and occasionally oak. Just curious as to the choice of wood kindling.

[@mannadavid]

Hi Elphin - thanks for your message and great to hear from you. The sticks are split down ash logs - easy to split and quick to burn and what we have easy access to. We wanted a quick reheat so ash is fine; denser woods are great for creating a good bed of embers for a longer heat but we didn't need that in this case. Hope that helps, best wishes, David and Holly

[@stevefletcher4923]

I love your videos. What was the mat that you cooked on. Thank you

[@mannadavid]

Hi Steve - many thanks for your comment and we're delighted you love our videos! The mat David cooked the flatbread on is just a silicon cooking sheet - it makes it easier to pick up the flatbread as it's quite big. You can get them online or in cookshops. Hope that helps, best wishes, David and Holly

[@simonnorthover]

Nice video. Would be good to see the finished bread in a bit more close up detail :o)

[@mannadavid]

thanks Simon - so glad you like the video; do try the recipe it's really delicious. In fact too delicious as we scoffed it all before remembering to get a close up of the finished flatbread! Best wishes, David and Holly