Last month I went to the BBC Good Food Show at Birmingham NEC. If you haven’t been before, you get to choose a show to watch as part of your entry; we chose to watch The Great British Bake Off with Mary Berry and last year’s winner, John Whaite.
During the show, John (who is super lovely by the way! He really took the time to speak to his fans and have photos with everyone. He seems like a very genuine chap!) made some of his Goats Cheese and Caramelised Onion Flatbreads. They looked amazing so I totally had to give them a go!
These are delicious!. Apart from burning one, mine came out pretty perfect! We enjoyed ours alongside a vegetable curry but they’d also be perfect to have as a snack with some sweet chilli and humus dips.
Here’s the recipe, adapted from John’s new book John Whaite Bakes.
- 500g strong white flour, plus a little extra for dusting
- 10g salt
- 10g fast-action yeast
- 350ml tepid water
- 2 red onions
- 7 tbsp sunflower oil
- 1 tbsp balsamic vinegar
- 1 tbsp light brown muscovado sugar
- 150g hard goat’s cheese
- 3 sprigs of thyme, very finely chopped
1. In a large mixing bowl, add the flour then stir in the salt and yeast. Pour the water in slowly and mix into a rough dough with your hands.
2. Transfer the dough to your worktop and knead for 10 minutes or until it feels smooth and elastic. Shape the dough into a ball, place it in a floured mixing bowl and cover with a damp tea towel. Leave the dough to rise for 1 hour or until it has doubled in size. John’s tip to help it rise quicker is to put the bowl in the oven with the light on (no heat) and add a tray of boiling water at the bottom.
3. Meanwhile, finely slice the red onions into thin half-moons. In a saucepan, add 1 tbsp. of the sunflower oil and add the onions. Cook over a medium heat for about 10 minutes until the onion slices soften. Add the vinegar and sugar and mix together. Cook slowly for another 10 minutes, until the onions are softer and caramelised. Stir occasionally.
4. Remove the saucepan from the heat and allow them to cool completely. Once fully cool, crumble the goat’s cheese into cubes and stir them into the caramelised onions. Season with salt and pepper and add your chopped thyme.
5. Once the dough has risen and doubled in size, place it onto the worktop and knead It briefly to knock out the excess air. Return the dough to the elasticity you had before the hour.
6. Divide the dough into 6 balls. On a well-floured surface, take one of the balls and roll it out using a floured rolling pin until it is about 10cm in diameter. Take a 6th of the onion and cheese mixture and place it in the middle of the flatbread. Fold the edges of the flatbread over to cover the filling and form a parcel, then roll this out again, this time into a flatbread of about 18cm in diameter. Repeat for the following 5 portions of dough and filling.
7. Heat 1 tbsp of sunflower oil in a frying pan over a high heat. When it is hot, fry one of the flatbreads for about 1 minute, or until the underside is nicely dark brown. Flip over and fry for another minute. Be careful not to burn!
8. Carry on for the next 5 flatbreads. When each one is done, place the flatbreads on top of one another on a warm plate to keep them hot. Serve as soon as they are all done.
Fairly easy and SO tasty!