This creation is all merit of my friends’ obsession with feta and making flatbreads, which I am extremely thankful for. It all began when we discovered that roasting tomatoes with feta was delicious, and that it could be eaten with everything. Then came the idea to make homemade flatbreads, and pairing the two together seemed like the obvious choice.
Makes 2 flatbreads
For the flatbreads
2 cups flour
2 tablespoons olive oil
For the topping
2 handfuls of cherry tomatoes
½ an onion
2 tablespoons white/brown sugar
1. Preheat the oven to 180 degrees. Wash the tomatoes and place in a baking tray. Coat evenly with olive oil and drizzle with rock salt, mixed herbs, pepper and rosemary. Roast for 25/30 minutes.
2. In the meantime, place the flour in a large bowl, and start gradually adding water. Knead the dough till it has a firm consistency, adding the olive oil and herbs. The dough should spring back when poked.
3. Chop the onion in slices and cook with butter. Halfway through being cooked, add white or brown sugar to caramelise.
4. Remove the tomatoes from the oven and cover with crumbled feta. Place back in the oven for another 10 minutes.
5. On a wooden surface, spread out some flour, to stop the dough from sticking. Cut the dough into two smaller balls and start rolling it out. The flatbreads should be less than 1cm thick.
6. Heat a large pan over high heat with a drop of olive oil and place the flatbreads in, one at the time, flipping them every 3 minutes to cook them properly.
7. As they are cooking, turn off the oven and remove the baking tray. Mix the tomatoes and feta so they form a kind of sauce.
8. Top the cooked flatbreads with caramelised onions and then the roasted tomatoes and feta. Sprinkle with pepper.