Caramelised Onion and Goat’s Cheese Flatbreads

Ingredients

• 3 tbsp Butter (2 tbsp for cooking the onions; 1 tbsp melted for brushing)
• 1 White onion (sliced)
• 1 tsp Salt
• 1 tsp Balsamic glaze
• 1 tsp Sweet soy sauce (contains soy; may contain wheat)
• 6 Goat’s cheese (round slices)
• 175 g Thick Greek yoghurt
• 180 g Self-raising flour (plus more as needed for kneading and rolling)

Steps

1. 1

   Melt 2 tbsp of the butter in a frying pan over medium heat. Add the sliced onion and salt, and cook, stirring or turning it in the pan, until translucent and soft.

2. 2

   Add the balsamic glaze and sweet soy sauce. Reduce the heat to low and continue cooking until the onions are very soft and almost jammy.

3. 3

   Take the onion mixture off the heat and leave it to cool.

4. 4

   In a bowl, combine the self-raising flour and Greek yoghurt with a spoon, then bring the mixture together with your hands.

5. 5

   Turn the dough onto a heavily floured surface and knead for a few minutes, adding more flour as needed if it feels sticky, until a smooth ball forms.

6. 6

   Divide the dough into 6 portions. Keep the portions covered or work with them one at a time so they do not dry out.

7. 7

   On a floured surface, roll one portion into a thin circle. Flip it occasionally and add flour as needed to prevent sticking.

8. 8

   Place 1 slice of goat’s cheese and a heaped tablespoon of cooled caramelised onion in the centre of the dough circle.

9. 9

   Bring the edges together and pinch them closed, then gently roll the filled dough into a flatbread again.

10. 10

    Heat a non-stick frying pan over medium-high heat. Place one flatbread in the pan and cover with a lid.

11. 11

    Cook for about 3–4 minutes, until the underside is golden and crisp, then flip and cook the other side for another 3–4 minutes.

12. 12

    If needed to keep the cooked flatbreads warm or finish cooking thicker dough, place them in the oven while preparing the remaining flatbreads. The source does not specify an oven temperature.

13. 13

    Melt the remaining 1 tbsp butter and brush it over the cooked flatbreads. Serve and enjoy.

Notes

The recipe does not state an oven temperature for keeping the flatbreads warm or finishing thick ones. Extra flour for kneading and rolling is used as needed and is not quantified.

Nutrition per serving

• main
• bread
• vegetarian
• high-protein
• pan-cooked
• stuffed-flatbread