Fermented Chilli Flatbreads With Tunworth And Caramelised Onion
Ingredients
240g plain flour
1 teaspoon salt
1 tablespoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
240ml warm water
2 tablespoons olive oil
125g cup fermented chilli paste
2 large onions, thinly sliced
1 tablespoon butter
1 wheel of Tunworth cheese, sliced
Fresh parsley for garnish
How to make it
Get ready for a culinary adventure that combines the art of fermentation with the comfort of flatbreads, creating a dish that’s both sophisticated and satisfying.
- In a bowl, combine flour and salt. In a separate bowl, dissolve sugar and yeast in warm water
- Let it sit for 5 minutes until frothy
- Add the yeast mixture and olive oil to the flour
- Mix until a dough forms
- Knead for 5-7 minutes until smooth
- Cover and let it rise in a warm place for 1 hour
- Roll out the dough into flatbreads, spreading fermented chilli paste evenly on each
- Heat a skillet over medium heat
- Cook flatbreads for 2-3 minutes on each side until golden and slightly puffed
- In a separate pan, sauté onions in butter until caramelized
- Top flatbreads with caramelized onions and Tunworth cheese slices
- Broil for 3-4 minutes until cheese is melted
- Garnish with fresh parsley and serve warm
Original recipe by Jack Croft And Will Murray for Great British Chefs
These flatbreads would be excellent alongside any of our soup recipes. We have Watercress and Celeriac Soup with Goat’s Cheese Crouton, Fish and Wookey Hole Cheddar Soup, Somerset Organic Cheddar Soup, Grilled Cauliflower and Cheese Soup and more.
