Herbed flatbread with caramelised onions

July 13, 2010 (Last Updated: January 11, 2019)
Herbed flatbread with caramelised onions recipe

TO DRINK: De Krans Tawny Port. 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.

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