Spicy Tomato Flatbreads
Firey, fresh flatbreads that pack a punch. Discover the perfect recipe for sharing this summer, by author of Mezcla ‘Ixta Belfrage’.
For the dough:
- 200g/7 Oz self- flour
- 200g/ 7 Oz yoghurt
- 1 tbsp. 0.5 Oz. olive oil
- 1 tsp/ 0.2 Oz baking powder
- 1½ tsp/ 0.3 Oz. apple cider vinegar
- 1 tsp / 0.2 Oz. soft brown sugar
- ¾ tsp fine salt
For the curried onions:
110g/4 Oz unsalted butter
2 onions, finely chopped (440g/15.5 Oz)
¾ tsp fine salt
3/ 1.5 Oz. tbsp olive oil
1½ tsp medium curry powder
For the salsa:
3 extra ripe tomatoes (460g/16 Oz)
1½ tsp/ 0.5 Oz. Calabrian chilli paste
1 garlic clove, finely grated/crushed
2 tsp/ 1 Oz. lemon juice
¼ tsp fine salt
1½ / 0.5 Oz. tbsp olive oil
For the chilli syrup:
1 scotch bonnet
1 guajillo chilli
1 habanero chilli
80g/ 3 Oz maple syrup
For the toppings:
1 bunch spring onions
250g/ 9 Oz full fat ricotta
To make the flatbreads, add all the ingredients for the dough to a bowl and mix until combined. Tip onto an oily surface and knead for 5 mins. Oil the bowl and the dough, return the dough to the bowl and cover with a tea towel. Set aside for 20 mins.
Place the chillies in a heatproof pan in the oven until blackened in patches, turning every now and then. Remove from the oven. Pour over the maple syrup which will bubble away, then transfer to a bowl to stop the syrup cooking. Set aside to infuse.
Place the spring onions on a heatproof tray and season with oil and salt. Transfer to your Gozney pizza oven and cook until nicely char on both sides (turn halfway)
(To make the caramelized onions) Meanwhile make the onions. Add 30g/1 Oz of the butter, onions, fine salt and 3 tbsp of the oil to a large, non-stick saute pan on a medium heat. Cook for about 28 minutes, stirring often, until soft and deeply golden-brown. You’re after a slow, deep caramelization here, so don’t be tempted to turn the heat up to speed up that process. If the onions are burning or becoming crispy, lower the heat. When the onions look like deep amber jewels, remove from the heat, stir in the curry powder and set aside. While the onions are cooking, put the remaining 80g/3 Oz of butter in a medium saucepan on a medium heat and gently until browned and smelling caramelised. Once the onions have finished cooking, add them to the saucepan with the butter and set aside.
For the salsa, halve the tomatoes and scoop out the seeds. Grate the tomatoes using the large holes of a box grater. Discard the skin and mix the pulp together with the chilli paste, garlic, lemon, salt and olive oil.
On a lightly floured surface, divide the dough into 4 equal pieces. One at a time, stretch into a 14cm/5.5 Inch flatbread. Continue with the remaining pieces of dough, then leave to rest for 5 mins. Transfer to the hot oven. Cook until puffed and up and charred, turning once the side closes the flame is golden-brown.
Top the flatbreads with the salsa, followed by spoonfuls of the ricotta. Spoon over the onions and melted butter, then drizzle over some chilli syrup. Roughly chop the green ends of the spring onions and arrange over the flatbreads.
Finish with flaked salt. Serve and enjoy!
Ixta Belfrage is an incredible cook, food writer and author. Her style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over - Italy, Brazil and Mexico. Ixta is the co-author of NYT best-selling FLAVOUR with Yotam Ottolenghi. Her first solo cookbook, MEZCLA is out now.