Thai Flatbread

Inspired by the classic flavours of the traditional Sai ua sausage found in Northern Thailand, John Chantarasak (@englishhippy) brings us this vibrant dish, served on a flatbread - Lee Tiernan style.

Step 1

Heat the Gozney Roccbox or Dome to 350°C/660°F with wood or gas.

Step 2

In a mixing bowl, combine the pork mince, curry paste, curry powder, fish sauce and white sugar. Gradually start to incorporate the water into the mixture so you end up with something quite sloppy which helps the mixture stick to the dough. Mix in the sliced herbs and transfer to a container or piping bag and keep in the fridge.

Step 3

In a pan, combine the white vinegar, sugar, fish sauce and coriander. Bring to a boil in the Dome or Roccbox so the sugar is completely dissolved. Pour half the pickle liquor over the sliced red chillies and the other half over the sliced red onions. Leave to pickle for 2 hours.

Step 4

In a pan, combine the coconut milk and rice flour with a pinch of salt. Bring to a boil in the Dome and whisk until the cream becomes thickened and coats the back of a spoon. Transfer to a squeeze bottle.

Step 5

Pipe or spread your pork mixture onto the dough then transfer to the Dome or Roccbox for 1 minute. When you see the bread has formed a light crust on the bottom and is starting to turn golden on the edges, you can now use a turning peel to rotate the bread to ensure even cooking throughout.

Step 6

Remove from the Dome or Roccbox and finish with sriracha, coconut cream, pickled onion and chilies and herbs.

Step 7

Serve and enjoy!