Packed full of flavour, super quick to make and delicious with lashings of salted butter. I make it on repeat!
Start by making your buttermilk. Combine the milk and apple cider vinegar in a jug, stir and set aside for at least 15 minutes, to let it thicken. If it curdles here, don’t worry, that is perfectly fine!
Combine the plain flour, wholemeal flour, bicarbonate of soda and 1 tsp of table salt in a large mixing bowl. Make a well in the centre and pour in the buttermilk. Use a blunt knife to draw the flour into the buttermilk, then add tepid water, 1 tbsp at a time until you have a soft dough (I find it needs 2-3 tbsp in total). Stir through the sun-dried tomatoes, rosemary and a big crack of black pepper.
This is best eaten on the day of baking. If eaten a day or two after, it’s better as toast!
Recipe courtesy of georgieeats.co.uk