Charred Onion & Whipped Feta Flatbreads Recipe
These charred onion and whipped feta flatbreads are a delightful combination of smoky caramelized onions, creamy tangy feta yogurt spread, and a hint of sweet honey and spicy rose harissa. The homemade flatbreads are pan-fried to achieve a light char and soft texture, making them perfect as a savory snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 to 6 flatbreads 1x
- Category: Flatbreads
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dough
- 300g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 150ml warm water
- 70ml olive oil, plus extra for proving
Onion Topping
- ½ tbsp extra virgin olive oil
- 3 brown onions, cut into chunky wedges
- 5 thyme sprigs, plus extra leaves to serve
- 2 tbsp honey, plus extra to serve
Feta Yogurt Spread
- 100g feta
- 50g thick Greek yogurt
- 1–2 tbsp rose harissa
Instructions
- Prepare the dough: Combine the flour, salt, and fast-action dried yeast in a large bowl. Create a well in the center and add 150ml of warm water along with 70ml of olive oil. Mix until a dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover it, and leave it to rise for at least 1 hour or until it has doubled in size.
- Char the onions: Preheat the oven to 200°C (180°C fan or gas mark 6). Heat ½ tablespoon of extra virgin olive oil in a frying pan over high heat. Add the chunky onion wedges and fry for about 5 minutes, stirring occasionally, until they start to char and caramelize.
- Roast the onions: Transfer the charred onions into a roasting tin, add 5 thyme sprigs and 2 tablespoons of honey. Roast in the preheated oven for 15 minutes or until the onions have softened further and flavors meld.
- Make the whipped feta spread: In a bowl, crumble the feta and add the thick Greek yogurt. Whisk or blend until smooth and creamy to create a rich, tangy spread.
- Cook the flatbreads: Heat a dry frying pan over medium heat. Divide the risen dough into 4 to 6 equal balls. Roll each ball into a circle about 1cm thick on a lightly floured surface. Fry each flatbread for 2 minutes on each side until cooked through and lightly charred. Keep flatbreads warm as you cook the rest.
- Assemble and serve: Spread each flatbread with the whipped feta yogurt, dollop rose harissa to taste, then top with the roasted charred onions. Garnish with extra thyme leaves, a drizzle of honey, and a pinch of sea salt before serving.
Notes
- For extra flavor, you can add a sprinkle of chili flakes or a squeeze of lemon juice on top of the flatbreads.
- The dough can be made ahead and refrigerated overnight to develop more flavor; just bring back to room temperature before cooking.
- Rose harissa can be adjusted according to your preferred spice level or substituted with regular harissa or chili paste.
- Use good quality Greek yogurt for the best creamy texture in the whipped feta spread.
- If you don’t have a frying pan suitable for flatbreads, a cast iron skillet works very well for even cooking and charring.
Keywords: flatbread, whipped feta, charred onions, rose harissa, Mediterranean, appetizer, snack, vegetarian, homemade dough
