Jersey Royal Potato and Rosemary Flatbread with Sea Salt

In a large bowl, mix together the flour, yeast, and salt.

Make a well in the center and pour in the warmed milk and melted Jersey butter. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-8 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean tea towel and leave to rise in a warm place for about 1 hour, or until doubled in size.

Preheat oven to 220°C (200°C fan/Gas Mark 7). Line a baking sheet with parchment paper.

Punch down the dough and divide it into 4 equal pieces.

On a lightly floured surface, roll each piece of dough into a thin oval or circle (about 20-25cm in diameter).

Carefully transfer the flatbreads to the prepared baking sheet.

Arrange the thinly sliced Jersey Royals evenly over the flatbreads, overlapping slightly.

Drizzle with olive oil and sprinkle with the chopped fresh rosemary and sea salt.

Bake in the preheated oven for 12-15 minutes, or until the flatbreads are golden brown and the potatoes are tender.

Let the flatbreads cool slightly on the baking sheet before serving.