Onion Flatbread

Instructions

1. 1

   Mix flour, salt, and yeast in a large bowl. Add warm water and 30 ml of olive oil, then stir until a shaggy dough forms. Knead for 5 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable—add a touch more water if too dry.

2. 2

   Heat the remaining 30 ml of olive oil in a large pan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until deeply golden and caramelised.

   Tip: Lower heat if onions brown too quickly; you want slow, even caramelisation for maximum flavour.

3. 3

   In the final 2 minutes of cooking the onions, add minced garlic and chopped thyme. Stir well, then remove from heat and add balsamic vinegar and black pepper. Set aside to cool slightly.

   Tip: The vinegar adds a subtle tang that balances the sweetness of the caramelised onions.

4. 4

   Preheat your oven to 220°C. Divide the dough in half and stretch each piece onto a lightly oiled baking tray, creating a rectangle about 1 cm thick.

   Tip: If the dough resists stretching, let it rest for 2 minutes, then continue.

5. 5

   Spread the caramelised onion mixture evenly over each flatbread, leaving a small border around the edges.

   Tip: Don't oversaturate the dough—use a slotted spoon to drain excess oil if needed.

6. 6

   Bake for 12-15 minutes until the edges are golden brown and crispy, and the base is cooked through.

   Tip: Rotate the trays halfway through baking for even browning.

7. 7

   Remove from the oven and let cool for 2 minutes. Drizzle with a little extra olive oil if desired, then slice and serve warm.

   Tip: Flatbread is best enjoyed fresh but can be reheated gently in the oven.