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
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
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
