Charred Onion & Whipped Feta Flatbreads Recipe
Introduction
These charred onion and whipped feta flatbreads offer a delicious blend of smoky sweetness and creamy tanginess. Perfect for a casual lunch or a shared starter, they are simple to make and full of vibrant flavors.
Ingredients
- 300g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 70ml olive oil, plus extra for proving
- 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
- 100g feta
- 50g thick Greek yogurt
- 1-2 tbsp rose harissa
Instructions
- Step 1: Combine the flour, 1 tsp salt, and the yeast in a large bowl. Make a well in the centre and add 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 minutes. Place the dough in a lightly oiled bowl, cover, and leave to rise for at least 1 hour or until doubled in size.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Heat the extra virgin olive oil in a frying pan over high heat and fry the onions for about 5 minutes until they start to char, stirring occasionally. Transfer the onions to a roasting tin with the thyme and honey, then roast for 15 minutes until softened.
- Step 3: Crumble the feta into a bowl with the Greek yogurt and whisk until smooth and creamy.
- Step 4: Heat a dry frying pan over medium heat. Divide the dough into four to six balls and roll each into a 1cm-thick circle on a lightly floured surface. Fry each flatbread one at a time for 2 minutes on each side until cooked through and lightly charred.
- Step 5: Spread the whipped feta yogurt onto each flatbread, then top with the roasted onions, a drizzle of rose harissa, extra thyme leaves, honey, and a pinch of sea salt to finish. Serve immediately.
Tips & Variations
- For extra depth, add a squeeze of lemon juice to the whipped feta for a bright, zesty touch.
- If you prefer milder heat, reduce the rose harissa to 1 tablespoon or serve it on the side.
- These flatbreads can be grilled instead of pan-fried for a smokier flavor.
- Use crème fraîche or sour cream in place of Greek yogurt for a different creamy texture.
Storage
Store any leftover flatbreads in an airtight container in the fridge for up to 2 days. Reheat gently in a dry frying pan or oven to retain their texture. The whipped feta topping is best made fresh, but you can keep the mixture refrigerated for up to 1 day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead. After the initial rise, cover it tightly and refrigerate. Bring to room temperature before rolling out and cooking.
Can I use a different type of onion?
Brown onions are preferred for their sweetness and ability to char well, but red onions or shallots can be used for a slightly different flavor profile.
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Charred Onion & Whipped Feta Flatbreads Recipe
- Total Time: 1 hour 45 minutes
- Yield: 4–6 flatbreads 1x
- Diet: Vegetarian
Description
These Charred Onion & Whipped Feta Flatbreads combine soft, smoky flatbreads with sweet roasted onions and a creamy, tangy whipped feta topping. The flatbreads are cooked on the stovetop for a quick and flavorful meal or snack, enhanced with hints of thyme, honey, and spicy rose harissa for a balanced and vibrant flavor profile.
Ingredients
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
Onions & 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
- 100g feta cheese
- 50g thick Greek yogurt
- 1–2 tbsp rose harissa
- Pinch of sea salt
Instructions
- Make the dough: In a large bowl, combine the strong white bread flour, 1 teaspoon of salt, and the sachet of fast-action dried yeast. Make a well in the center and pour in 150ml warm water and 70ml olive oil. Mix until combined, then transfer the dough to a lightly floured surface and knead vigorously for 10 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover, and leave to rise for at least 1 hour, or until it has doubled in size.
- Char the onions: Preheat the oven to 200°C (fan 180°C/gas mark 6). Heat ½ tablespoon of extra virgin olive oil in a frying pan over high heat. Add the chunky onion wedges and cook for about 5 minutes, stirring occasionally, until the onions start to char and develop a deep color. Transfer the onions to a roasting tin, add the thyme sprigs and 2 tablespoons of honey, then roast in the oven for 15 minutes until the onions are softened and caramelized.
- Prepare the whipped feta topping: Crumble the 100g of feta into a bowl with 50g of thick Greek yogurt. Whisk together vigorously until the mixture is smooth, creamy, and well combined.
- Shape and cook the flatbreads: Heat a dry frying pan over medium heat. Divide the risen dough into four to six equal balls. On a lightly floured surface, roll each ball out into a circle approximately 1cm thick. Fry each flatbread in the dry pan for about 2 minutes per side until cooked through and lightly charred in spots.
- Assemble the flatbreads: Spread the whipped feta mixture evenly over each flatbread, then top with the roasted onions, a drizzle of rose harissa (adjust according to your spice preference), extra thyme leaves, a little honey, and a pinch of sea salt to taste. Serve warm.
Notes
- You can adjust the amount of rose harissa for desired spice level.
- Allow the dough enough time to rise fully for a light, airy texture.
- If you prefer, you can roast the flatbreads in the oven instead of pan-frying, at 220°C for 8-10 minutes until golden.
- Great served alongside a fresh green salad or with additional yogurt on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Frying
- Cuisine: Mediterranean
Keywords: flatbread, whipped feta, charred onions, Mediterranean, easy bread, savory flatbread, rose harissa
