6 garlic cloves, peeled
2 cups plain flour
3 tsp baking powder
⅓ cup olive oil, plus 2 tbsp
½ cup pecorino, finely grated
1 cup boiling water
2 tbsp lemon zest
3 cups broad beans, blanched
½ cup mint leaves
180g goat’s cheese
1 Preheat oven to 180°C. Wrap garlic in aluminium foil and roast for 15-20 minutes or until golden. Once cool, mash garlic into a paste.
2 Place flour, baking powder, 2 tablespoons olive oil, pecorino, and garlic into a large bowl. Season with sea salt and freshly ground black pepper, add boiling water, and mix until well combined. Turn dough out onto a lightly floured surface and divide into 8. Roll out each to a 1mm thickness.
3 Combine remaining oil and lemon zest, and use half the mixture to brush both sides of flatbreads.
4 Cook in batches on a preheated barbecue or grill pan over high heat for 2-3 minutes on each side, or until charred and crisp.
5 Place broad beans, remaining lemon oil, and mint in a bowl; season with sea salt and freshly ground black pepper; and toss to combine. Spread flatbread with goat’s cheese and top with broad-bean mixture.