POTATO AND ONION FLATBREADS WITH PARMESAN


Potato and onion flatbreads, Anna Jones

SERVES 2

PREPARATION: 10 minutes

COOK: 25 minutes

Flatbread Ingredients:

Makes 2 100g spelt flour, plus extra for dusting 1/2 tsp baking powder 100g Greek yoghurt, or 75ml warm water

Method:

1.Put all the flatbread ingredients into the bowl of your food processor and pulse until the mixture forms a ball. If you don’t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands, but it will take a little longer.

2. Dust a clean work surface with flour and tip out the dough.

3. Knead for a minute or so to bring it all together. This is a quick flatbread recipe, so you don’t need to knead it for long.

4. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10–15 minutes while you do some other jobs.

5. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.

Topping:

1 red onion, peeled and thinly sliced Olive oil 4 new potatoes A few sprigs of thyme, leaves picked 2 flatbreads Salt and black pepper 4 tbsp creme fraiche or ricotta About 20g parmesan

Method:

1. Bring a pan of salted water to a boil.

2. Put a frying pan on a medium heat, add a little olive oil and the sliced onions, and cook for about 10 minutes, until soft and sweet.

3. Slice the potatoes as thinly as you can – you could use a mandoline here.

4. Blanch the sliced potatoes in the boiling water for about two to three minutes, until they have lost their rawness but still hold their shape.

5. Drain and leave to steam dry, then toss with the thyme, some salt and pepper, and a couple of tablespoons of olive oil.

6. Lay the flatbreads on a baking tray and heat the oven to 200C/390F/gas 6. Spread the creme fraiche or ricotta over the breads, top with the onions, then the potatoes, and finish with a good grating of parmesan.

7. Cook for eight to 10 minutes, until everything has melted together.


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