Fig and Caramelised Onion Flatbreads
If I'd known flatbreads were so easy, they would have become a weekly dinner a long time ago!In an ideal world, it would be best to use two skillets or frying pans at a time, so you can fry and grill flatbreads simultaneously. If you have two, then great, go for it! For those of us who don't, luckily it doesn't take too long to cook so the first person served will just have to be patient.
Servings: 4
Ingredients
For the flatbreads
- 500 g strong bread flour
- 1½ 7g sachets of dried quick action yeast
- 1 tbsp sugar
- ½ tsp salt
- 310 ml lukewarm water It shouldn't feel warm or cold when you stick your finger in it
For the caramelised onions
- 2 onions
- 1 tbsp butter
- 1 tbsp brown sugar
- ¼ tsp grated garlic
- Salt to taste
Toppings ideas
- 2-3 figs kinda non-negotiable here
- 3 or 4 slices of brie per flatbread
- Other ideas include: sun-dried tomatoes, capers, goat's cheese, blue cheese, any cheese, prosciutto or any other kind of ham
- Balsamic reduction either from a bottle or homemade - combine 100ml balsamic with 1 tbsp sugar in a saucepan, bring to the boil and leave to reduce for 4-5 minutes. It will thicken quickly so don't leave it unattended! Pour into a jar or plastic tub to cool and store.
Instructions
For the flatbreads
- Pour the flour into a large mixing bowl, make a well in the centre, and add the yeast, sugar and salt, and half of the water. Using your (clean) fingers, start drawing flour into the mixture. Once all the water has been absorbed and it's looking a bit crumbly, add the rest of the water.
- Gather in all the flour to form a shaggy dough. Knead it all into a ball and tip it onto the work surface, and sprinkle a little flour down so it doesn't stick.
- Now it's time to knead. Pummel at the dough with the heel of your hand, stretching and pushing it. After 5 minutes, it should be smooth and stretchy. Roll it into a ball, place it in a lightly-oiled bowl and cover with a tea towel. Place it in a warm spot to rise until doubled in size. Depending on the warmth, this can take 30 minutes to over an hour.
For the caramelised onions
- While you're waiting for the flatbread dough to rise, make the caramelised onions. Peel and chop the onions into thin slices.
- Melt the butter in a frying pan over medium-high heat. Once it's melted and sizzling slightly, add all the onions. Toss them around so they are all evenly coated, sprinkle with a little salt then let cook for 1-2 minutes, stirring occasionally. Reduce the heat to low and leave to cook for 10 minutes, stirring every now and then to ensure they don't burn.
- After 10 minutes, add the brown sugar and stir to combine with the onions. Cook for another 5 minutes to make sure they are all sticky and caramelised then remove the pan from the heat. Stir in the grated garlic then leave to cool.
Flatbreads
- Once the flatbread dough has risen, it is ready. Tip it onto the work surface and knead it around a bit to knock out all the air. Cut it into quarters - each should be roughly 160g.
- Set a 20cm/8in skillet or heavy-duty frying pan (that can go under the grill) over medium-high heat and lightly grease it with some olive oil. Shape one of the flatbread quarters into a rough circle, a bit thicker around the edges. You don't want the centre to be too thin otherwise they will become crisp breads.
- Carefully place the dough circle in the hot frying pan. It should sizzle on impact. Preheat the grill to 220°C/200°C fan/430°F and place a shelf in the top section of the oven. Leave the flatbread to cook as you shape the other balls of dough. After 3-5 mins, check the bottom of the flatbread by lifting it with a spatula - if it's mottled with brown patches it's ready.
- Transfer the pan to the grill and cook for another 3-5 mins until the top of the flatbread is firm and lightly golden. The flatbreads are now ready for the toppings!
Toppings
- Slice the figs and brie (if using). Spread a couple of tablespoons of caramelised onions on top of the flatbread, place the brie and fig slices on top and return the flatbread to the grill to melt the cheese - should take 3 minutes or so.
- Plate the flatbread and drizzle with balsamic reduction. Devour.