Method

• MAKE THE FLATBREADS In a large bowl, combine the flour, salt and baking powder
• Stir in the water and olive oil and knead to form moist dough
• Cover with a kitchen towel and let rest for 30 minutes
• Bring a medium size pot to the boil
• Snap off the ends of the asparagus (it will snap where most tender) reserve the tender tip and stalk and use the tough stalks for stock
• When the water is boiling cook the asparagus for 2 minutes, drain immediately and refresh under cold running water, drain and set aside
• Slice the cooked potatoes (left overs are great for this) into half centimeter slices Preheat the oven 220C Divide the dough into 8 balls
• On a lightly floured work surface, roll out each ball until it is half a centimeter thick all over, place onto baking tray
• Drizzle a little olive oil over the top of each flatbread, place about 3-5 rounds of potato, same of asparagus and a scattering of fresh thyme leaves and garlic slivers, season with salt and pepper
• Using a peeler, peel thin long strips of cheese and once again scatter over the flatbreads
• Finish with a light drizzle of oil and bake at the top of your oven until golden and crispy
• Continue until all flatbreads are done
• To serve, add a little more freshly shaved cheese, sprinkle of sea salt and drizzle of extra virgin olive oil
• Cut into wedges and eat immediately!