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Joel Baylon's Mortadella & Chilli Crisp Flatbread - Cook & Nelson

Joel Baylon's Mortadella & Chilli Crisp Flatbread

Crank up the oven for this moorish Mortadella dream bite from chef Joel Baylon.


  • 200g Mortadella
  • Crispy Chilli Oil
  • 50g Butter
  • 30g Plain flour
  • 250g Milk
  • Salt & Pepper
  • 600g Self Raising Flour
  • 365g Water (Body Temp)
  • 2 Teaspoon Dry Yeast
  • 1 Tablespoon Sugar
  • Olive Oil 

METHOD (Sauce):

  1. Melt butter in medium heat then slowly add plain flour.
  2. Cooking the flour out with wooden spoon for a couple of minutes until it bubbles.
  3. Gradually add milk and cooking it for another 5 minutes. Season with salt and pepper then refrigerate to cool down.


  1. Combine water, dry yeast and sugar. Stir and set aside for about 5 minutes until it starts to foam.
  2. In a mixing bowl add in flour salt and olive oil and gradually add the wet mixture into the dry mixture.
  3. When it starts to form a rough dough, transfer onto the bench and slowly knead it until it forms into a smooth dough. Put it in a bowl with a drizzle of olive oil and rest for 2 hours.
  4. Once proven, divide it into 100g dough and start rolling.
  5. Once rolled out transfer to a placement peel and launch into a hot GOZNEY Roccbox. The flatbreads will bake in around 1 minute so keep an eye on them and rotate as required.

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by Rebecca Caughey – May 01, 2024