Clearspring and Holy Carrot Reveal the Koji Flatbread Recipe. The Innovative Tofu Bread Set to Take London by Storm
Clearspring, the organic plant-based pioneer, has partnered with Daniel Watkins, Executive Chef of Holy Carrot, Notting Hill, to bring a limited-edition dish (available at Holy Carrot from the 19th January – 28th February, excluding Valentine’s Day Weekend) into the spotlight: the Koji Flatbread, featuring Clearspring’s silken tofu as the base.
The collaboration showcases the creaminess, depth, and versatility of tofu, transforming it into a functional, flavourful ingredient that is accessible for home cooks and diners alike.
Now, Clearspring and Holy Carrot are sharing the recipe so you can recreate the dish at home, celebrating tofu in a fresh and innovative way.
CLEARSPRING TOFU – KOJI – FLATBREAD
Makes: 8 flatbreads
Ingredients:
- 1 kg strong flour
- 500 g water
- 200 g Clearspring silken tofu, drained
- 50 g olive oil
- 23 g salt
- 5 g dry yeast
- 100 g Shio (or 100 ml water if Shio is not available)
Method:
- Creating the Dough:
- Place all dough ingredients, except for the Shio (or water), into a mixer fitted with a dough hook.
- Mix on Speed 2 for 5 minutes.
- Increase the speed to Speed 6 and mix for a further 6 minutes.
- With the mixer still on Speed 6, gradually add the Shio (or water) in small batches, mixing for 4–5 minutes until fully incorporated.
- Proofing and Folding:
- Grease a large container.
- Transfer the dough into the greased container.
- Cover with a lid or tea towel and leave to rest for 30 minutes.
- After 30 minutes, perform the first fold: remove the dough from the container, gently flatten it with your hands, fold one side into the middle, then roll it onto itself. Cover and rest for another 30 minutes.
- Perform a second fold. Cover and rest briefly if needed.
- Divide the dough into 8 equal portions.
- Lightly flatten each portion with a rolling pin or your hands to approximately 2–3 cm thickness.
Cooking:
- Heat a small amount of oil in a frying pan or skillet over medium heat.
- Fry each flatbread on one side until golden and bubbling, then flip and cook the other side until done.
- Brush with olive oil and finish with sea salt flakes
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Clearspring x Holy Carrot: Limited-Edition dish. Koji Flatbread: £8
Available from 19h January to 28 February 2026 excluding Valentine’s Day weekend.
