Surprisingly good with smoked mackerel or ham but I’d happily eat if for breakfast too.
500g strong white flour
1 teasp salt
1 teasp fast action dried yeast
3 tablespoon rapeseed oil
30g caster sugar
1 tablespoon sesame seeds
Put the flour, salt, yeast and water into a large bowl, add 1 tablespoon of oil and mix so that everything is incorporated.
Leave for ten minutes while you cut the rhubarb into short lengths (about 2 – 3cms long). Put the rhubarb into a small bowl with the sugar and mix to combine.
Tip your flour mixture onto the table and knead for ten minutes or until it’s smooth. Return it to the bowl, cover with a tea towel and leave to prove in a warm place for an hour.
Oil a baking tray – mine is about 27cms x 35cms because I like a fairly thin flatbread so if you like yours more bread-like then use 20cms x 30cms.
On the work surface, flatten the dough to a rectangle and then transfer to the baking tray, pushing and prodding with your fingers to ease it to the edges. Slosh the remaining 2 tablespoons of oil over the surface of the dough and leave for half an hour.
Dimple the surface of the dough again with your fingers, pushing it out to the edges if it’s shrunk back and then push the rhubarb into the dough, leaving any of the syrupy mixture in the bowl. Sprinkle the sesame seeds over the top and bake for 25 minutes at 220C until browned.
Take from the oven and brush the syrupy mixture from the rhubarb bowl over the top to glaze.