• Indulge in the irresistible flavours of this Herbed Flatbread with Caramelised Onions recipe. This dish combines the rustic charm of flatbread with the sweet and savoury allure of caramelised onions, creating a culinary masterpiece that’s perfect for any occasion!

    TO DRINK: De Krans Tawny Port. A chilled port is a surprisingly good match with savoury foods, and this one complements the sweet onions and has enough acid to match the cheese.

    Herbed flatbread with caramelised onions

    Serves: 4
    Cooking Time: 1 hr 15 mins


    • Flatbread

    • 5ml (1 tsp) instant yeast
    • 190ml (¾ cup) warm water
    • pinch of sugar
    • 215g cake flour
    • 15ml (1 tbsp) olive oil
    • 15ml (1 tbsp) fresh rosemary, chopped
    • 1 garlic clove, finely chopped
    • salt and freshly ground black pepper, to taste
    • avocado oil, for drizzling
    • Caramelised onions

    • 2 red onions, thinly sliced
    • 15ml (1 tbsp) butter
    • 60ml (¼ cup) brown sugar
    • 30ml (2 tbsp) apple vinegar
    • Topping

    • 2 aubergines, cut into 1cm-thick rounds
    • olive oil, for brushing
    • 250g mozzarella balls
    • 5ml (1 tsp) dried chilli flakes
    • 2 spring onions, finely chopped
    • fresh basil leaves



    For the flatbread, combine the yeast, water and sugar in a bowl and leave to stand for 5 minutes. When the yeast is foaming, add the flour, oil, rosemary and garlic and mix until well combined. Season the dough and knead on a lightly floured surface until smooth. Transfer the dough to a large bowl and leave to stand in a warm place for 20 minutes.


    Preheat the oven to 200ºC. Divide the dough into 2 or 4 balls, depending on how many flatbreads you want. Roll the dough out to about 1cm thick and place on a baking sheet. Drizzle with a little oil and season to taste. Bake until golden, about 15 – 20 minutes depending on size.


    Meanwhile, for the caramelised onions, combine all the ingredients in a saucepan and cook over medium heat until the onions are translucent and sweet, about 10 – 15 minutes.


    For the topping, brush the aubergine rounds with the oil and fry in a hot griddle pan until tender. As soon as the bread comes out of the oven, top with the aubergine, mozzarella, chilli, spring onions and basil. Serve immediately.

    ALSO SEE: Potato, rosemary, honey and roasted garlic flatbread

    Potato, rosemary, honey and roasted garlic flatbread