Caramelized Onion & Goat’s Cheese Flatbreads
This nutty flatbread recipe was created by our local baker, Lievito, who makes these for our restaurant at Kilver Court in Somerset. You can also make it with half white and half wholegrain spelt flour.
Recipe taken from the new SPELT COOKBOOK by Roger SaulSpelt: Meals, Cakes, Cookies & Breads from the Good Grain
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MAKES: 4 x 15 x 25cm/6 x 10in flatbreads
PREPARATION TIME: 30 minutes, plus 1 hour resting
COOKING TIME: 10 minutes
- 2 tsp olive oil, plus extra for greasing
- 250g/9oz/2 cups white spelt flour, plus extra for dusting
- ½ tsp sea salt
MethodsLightly oil two large baking sheets.
Mix together all the ingredients with 150ml/5fl oz/scant 2/3 cup waterin a large bowl to make a soft dough, and knead lightly for a few minutes until it is smooth and no longer sticky. Cover with a clean, damp tea towel and leave to rest for 1 hour.
Preheat the oven to 200°C/400°F/Gas 6.
Turn the dough out onto a lightly floured surface and divide into four equal pieces. Roll them out as thinly as possible to about 15 x 25cm/6 x 10in and put on the prepared baking sheets. Bake for 10 minutes until just browned.
Remove from the oven and continue with your chosen topping.
Topping - Caramelized Onion & Goat's Cheese
- 2 tbsp sunflower oil
- 4 small red onions, finely chopped
- 55g/2oz/scant 1/3 cup dark soft brown sugar
- 2 tbsp balsamic vinegar
- 24 discs of goat's cheese
- mixed leaves of your choice, to serve
Heat the oil in a large frying pan and fry onions for 15 minutes, or until soft. Add the sugar and stir until all the sugar has dissolved. Season with the balsamic vinegar.
Preheat the grill to medium.
Spoon the onion mixture over the tops the flatbreads. Put 4 discs of goat's cheese on top of each one, then grill for 3-5 minutes, until just melted and golden, then serve warm with a few salad leaves
Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London.
Commissioned photography by Lara Holmes & Neil White
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