Cheese and onion flatbread recipe

Cheese and onion are one of those dream team combos; the creaminess of the cheese perfectly blends with the tang of the onions. Add that to a flatbread and you have a totally moreish snack, or a delicious dipper that’ll add a touch of fun to the most boring bowls of soup or stew.

Ingredients (makes 8 snack-sized flatbreads)

For the dough:

250g self-raising flour

250ml Greek thick yoghurt

1tbsp chopped rosemary

2tbsp Davidstow® mature cheddar, grated

1 clove of garlic, chopped

Cornish sea salt (to taste)

Freshly ground black pepper (to taste)

For the onion mix:

50g unsalted butter

50ml olive oil

2 garlic cloves, peeled and sliced

4 white onions, peeled and sliced

1 sprig of rosemary, picked and chopped

75ml red wine vinegar

50g caster sugar

1tbsp small capers

For later in the recipe:

1 bunch basil

Olive oil to drizzle

Method

To make the bread, place all the ingredients into a bowl and mix together until dough forms.

Flour a work surface and place the dough on it. Knead for two minutes and cover with a damp clean tea towel while you make the onion mix.

For the onion mix, heat a medium-sized pan over a medium heat and add the oil and butter.

When the butter starts to bubble, add the onion, garlic and rosemary. Cook for five minutes, stirring often until the vegetables are beginning to soften.

Lower the heat and gently cook for five more minutes and then add the vinegar and sugar. Cook until the vinegar has reduced to nothing and then add the capers.

Remove the pan from the heat and spoon the mixture onto a tray to cool.

Heat your oven to 220°C and grease two baking sheets with olive oil.

While the mixture is cooling, flour a work surface and divide the bread dough into eight equal balls. Roll out the dough into the shape you like, making sure it’s the thickness of a £1 coin, and then lay each piece onto the greased trays.

Mix the basil and the cooled onion mixture together and divide the between the rolled out dough pieces, then spread it right to the edges.

Place each flatbread into the oven and cook for 18 minutes.

Remove the breads from the oven. Drizzle with a little olive oil and serve straight away.

Recipe created by Nathan Outlaw for Davidstow, courtesy of greatbritishchefs.com