4 cups flour
2 teaspoons sea salt
4 tablespoons olive oil
1-1½ cups water
2 tablespoons olive oil
4 large red onions, thinly sliced
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
sea salt and freshly ground pepper
Cheese and herbs
250 grams soft goat’s or feta cheese
½ cup chopped soft fresh herbs such as basil, flat-leaf parsley and dill
Dough: Place the flour, salt and olive oil in a bowl and add enough water to just bring the dough together. Tip onto the bench and knead until the dough is silky and elastic, about 3-4 minutes. Cover with plastic wrap and leave for 2 hours. Divide the dough into 4 pieces and roll out very thinly on a lightly floured bench to approximately 30 cm diameter. If the dough keeps springing back, cover and leave for a few minutes to rest and relax the gluten. As each piece is rolled, place on a sheet of baking paper and cover with plastic wrap.
Caramelised onions: Heat the oil and add the onions and garlic. Season, cover and cook until tender. Stir occasionally during cooking. Add the balsamic vinegar and thyme leaves and cook for another 2 minutes. Set aside to cool completely.
Cheese: Mash the cheese with a fork, stir in the herbs and season.
To assemble: Preheat the oven to 200°C. Spread each filling over a piece of dough leaving a 3 cm border. Brush the border with water and invert the second piece of dough over the top. Pleat the edges together to seal.
Brush the tops with oil and sprinkle with sea salt and cumin seeds. Slide a flat baking tray under the baking paper and cook for 30-40 minutes or until a good golden colour and the pastry is crisp. Brush again with oil when removed from the oven. Leave for a few minutes before cutting into wedges to serve. Makes 2 flatbreads
The onions can be made 2 days ahead. Refrigerate until ready to use.
The recipe is easily halved if you only want to cook one type of flatbread.