Flatbread recipe by Anna Jones
1. Peel the onions, halve them, and slice them as thinly as possible, ideally using a mandoline. Place the onions in a large pan with olive oil and season with a pinch of sea salt flakes. Stir well until the onions are evenly coated in oil, then simmer over low to medium heat for 25–30 minutes, or until very soft.
- 4 onions, peeled, halved and sliced thinly
- 4 tablespoons olive oil
- 2 EL Butter (optional)
- 400 g plain flour
- 1 tsp baking powder
- Salt
- 2 tablespoons of capers, roughly chopped if they are very large, plus 2 tablespoons of the brine.
- 2 tbsp olive oil
- 1 bunch of parsley (30 g)
- 1 bunch of basil (30 g)
- 1/2 bunch of mint (10 g)
- 1 EL Dijonsenf
- 1 tbsp red wine vinegar
- 8 large, pitted green olives, roughly chopped
- 2 tbsp olive oil
- 250g ricotta or a vegan alternative
- Salt
- Pepper (from the mill)
- Peel the onions, halve them, and slice them as thinly as possible, ideally using a mandoline. Place the onions in a large pan with olive oil and season with a pinch of sea salt flakes. Stir well until the onions are evenly coated in oil, then simmer over low to medium heat for 25–30 minutes, or until very soft.
- Increase the heat slightly, add 2 tablespoons of butter (if using) to the pan, and continue cooking the onions for a few minutes, stirring occasionally, until they are golden brown and caramelized. Transfer to a bowl, wipe the pan with kitchen paper; it will be used later.
- For the dough, combine flour, baking powder, and a generous pinch of sea salt in a mixing bowl. Stir together 2 tablespoons of caper brine and 150 ml of warm water, gradually mix into the flour in small amounts, and then knead everything by hand to form a raw dough.
- Knead and roll out the dough. Drizzle the dough with olive oil, knead gently in the bowl for 1 minute, and then knead for another minute on a clean work surface until smooth and elastic. If it is too sticky or too dry, work in a little more flour or water. Return the dough to the bowl and cover with a damp tea towel until ready to bake.
- For the salsa, roughly chop the parsley, basil, and mint; reserve a few leaves for garnish. Place in a bowl, add the Dijon mustard, red wine vinegar, capers, and roughly chopped green olives, and mix thoroughly. Stir in the olive oil and season the salsa to taste with additional salt, olive oil, or vinegar, if needed.
- To bake the flatbreads: Divide the dough into 4 parts and shape each into a round flatbread using a rolling pin or your hands. Reheat the onion pan from before over medium heat and bake the flatbreads individually for 2-3 minutes on each side, until golden brown and slightly puffed up. Wrap them in a tea towel to keep warm while you bake the remaining flatbreads.
- To garnish and serve the flatbreads: Drain 250g of ricotta, drizzle with a little olive oil on a small plate, and season with salt and pepper. Spread the ricotta on the flatbreads and top generously with the fried onions. Spoon the salsa verde over the top and sprinkle with the remaining herbs.
2. Increase the heat slightly, add 2 tablespoons of butter (if using) to the pan, and continue cooking the onions for a few minutes, stirring occasionally, until they are golden brown and caramelized. Transfer to a bowl, wipe the pan with kitchen paper; it will be used later.
3. For the dough, combine flour, baking powder, and a generous pinch of sea salt in a mixing bowl. Stir together 2 tablespoons of caper brine and 150 ml of warm water, gradually mix into the flour in small amounts, and then knead everything by hand to form a raw dough.
4. Knead and roll out the dough. Drizzle the dough with olive oil, knead gently in the bowl for 1 minute, and then knead for another minute on a clean work surface until smooth and elastic. If it is too sticky or too dry, work in a little more flour or water. Return the dough to the bowl and cover with a damp tea towel until ready to bake.
5. For the salsa, roughly chop the parsley, basil, and mint; reserve a few leaves for garnish. Place in a bowl, add the Dijon mustard, red wine vinegar, capers, and roughly chopped green olives, and mix thoroughly. Stir in the olive oil and season the salsa with more salt, olive oil, or vinegar to taste.
6. Bake the flatbreads: Divide the dough into 4 parts and shape them into round flatbreads using a rolling pin or your hands. Reheat the onion pan from before over medium heat and bake the flatbreads individually for 2–3 minutes on each side until golden brown and slightly puffed up. Wrap them in a tea towel to keep warm while you bake the remaining flatbreads.
7. Garnish and serve the flatbreads: Drain 250g of ricotta, drizzle with a little olive oil on a small plate, and season with salt and pepper. Spread the ricotta on the flatbreads and top generously with the fried onions. Spoon the salsa verde over the top and sprinkle with the remaining herbs.