Skyr Ripple Bread with Anchovy and Walnuts


The ripple bread itself has only four ingredients: @icelandicprovisions skyr, all-purpose flour, salt and baking powder. Mix, roll, add to a cast iron and bake until golden – it’s so easy! Skyr is what makes the bread fluffy, tender, malleable and ready in 10 minutes. Unlike other varieties of flatbread, you don’t have to wait for the gluten to slacken, the skyr keeps the dough pliable and easy to roll out, plus it includes the acid we need to react with the leavener.

140 grams
All Purpose Flour
3/4 tsp
Baking Powder
112 grams
Icelandic Provisions Plain Skyr
1/2 tsp
1/4 cup
Ice Water
Herby Sauce:
1 cup
Cilantro, leaves and stems
1 cup
Basil, leaves and stems
4 cloves
1/2 tin
Juice from 1 lemon
1/4 cup
Olive Oil
Anchovy Walnut Topping:
1/4 cup
Raw Walnuts, roughly chopped
1/2 tin
1 tbsp
Olive Oil
Make the
Whisk together the flour, baking powder and salt. Add in the skyr and the water and mix until you form a rough dough. Knead the dough slightly in the bowl until you for a smooth ball. Cover and let rest for 10 minutes.Preheat the oven to 450F.On a lightly floured surface, roll the dough out into a large oval. You want to get it about 18″ long, or at least as long as possible.Roll the dough onto your rolling pin, and then transfer it to a 12″ cast iron pan, or something similarly shaped that can be baked in the oven.Position the dough so that some areas overlap others, making a “ripple” effect.
Make the
Blend all sauce ingredients in a blender and top the rolled out dough with sauce.Bake for about 18-20 minutes or until the dough is golden brown.
Make the
Put a pan on medium heat and add the oil. When the oil is warm, add the anchovies and walnuts and cook for 4-5 minutes, or until the walnuts are toasted and the anchovies have melted into the oil. Remove from the heat and set aside. Sprinkle onto bread just before serving.

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