Leek and spring onion flat bread

February 2, 2012 (Last Updated: January 11, 2019)

TO DRINK: Graham Beck Brut NV. The MCC’s bottle-aged characteristics of yeastiness and fresh bread and biscuits match well with homebaked breads.spring onions, halved.

Leek and spring onion flat bread

Serves: 1 loaf
Cooking Time: 40 mins plus extra for rising


  • 8 baby leeks, halved
  • 30m (2 tbsp) olive/avocado oil
  • 5ml (1 tsp) vinegar
  • 5ml (1 tsp) sugar
  • 10ml dry yeast
  • 5ml (1 tsp) castor sugar
  • 300ml warm milk
  • 360g (3 cups) cake flour, sifted
  • 30ml (2 tbsp) olive/avocado oil
  • pinch of salt



Mix the onions, leeks, oil, vinegar and sugar in a bowl and allow to rest.


For the bread, put the yeast, sugar and milk in a bowl and mix well to combine. Set aside until small bubbles appear on the surface.


In a bowl, combine the flour, oil and salt. Add the yeast mixture and gently mix in with a knife to form a dough.


On a lightly floured working surface, knead the dough until smooth and elastic, about 2 minutes.


Place the dough in a baking dish and leave to double in size, about 2 hours. Preheat the oven to 180°C.


Decorate the dough with vegetables and bake until cooked, about 20 – 30 minutes.


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