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Tear-and-share feta flatbreads

Flatbread with vegetables and cheese on board

Tear-and-share feta flatbreads

Name: Tear-and-share feta flatbreads
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 250g strong bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 1 tbsp olive oil plus a drizzle to serve; 3 onions cut into wedges; 1 tsp nigella seeds; 2 tbsp olive oil; 1 tsp fresh thyme leaves; 4 tbsp red onion marmalade; 6 slices air-dried or wild boar ham; 100g feta roughly crumbled; 1 tbsp roughly chopped parsley; 4 spring onions finely sliced

Tom Kerridge

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

plus 1 hr proving

A star rating of 4 out of 5.1 ratingRate

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Scatter classic antipasti over flatbreads for a simple and delicious starter that's great for sharing. Using quality ham makes all the difference

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Ingredients

Nutrition

Units:

MetricUS

For the flatbreads

250g strong bread flour

plus extra for dusting
7g sachet fast-action dried yeast
1 tbsp olive oil

plus a drizzle to serve

For the topping

3 onions

cut into wedges
1 tsp nigella seeds
2 tbsp olive oil
1 tsp fresh thyme leaves
4 tbsp red onion marmalade
6 slices air-dried or wild boar ham
100g feta

roughly crumbled
1 tbsp roughly chopped parsley
4 spring onions

finely sliced

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Nutrition: per serving

kcal334
fat12g
saturates4g
carbs41g
sugars8g
fibre3g
protein14g
salt1.7g

Method

step 1

Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
step 2

Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
step 3

Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.

Recipe from Good Food magazine, March 2018

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A star rating of 4 out of 5.1 rating

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