Flatbread with figs and feta
( MAKES 3 )
Photo by Babiche Martens
I’m enjoying reheating my home-made flatbread with its delicious fig and feta topping — it’s so pretty, and if the figs are really ripe they require very little cooking. You can substitute blue cheese for the feta if you want a bit more punch.
Flatbread is versatile and easy to make. Once you have started making your own there is no going back. Use the breads to wrap around a kebab, dunk into a roasted vegetable dip or scoop up the juices from a meal. They’ll come out of the oven crisp, but wrapping them in a tea towel will soften them up. They’re also great to freeze. You can use a dough hook to knead, but I find it satisfying doing this by hand.
To make your own fig jam, have a look at Angela's Roasted fig tarts with meringue which features a homemade fig jam recipe.
- Place the water in a bowl. Add the yeast and sugar. Let it sit for 10 minutes until frothy.
- In a large bowl place the flour, salt and caraway seeds. Pour yeast mixture into the middle then mix well. Tip on to a lightly floured surface and knead for 10-15 minutes until glossy and very smooth. Add a little extra flour if it gets sticky. Place dough in a lightly oiled bowl, cover and place into a warm place for 2 hours or until doubled in size.
- Preheat oven to 200C.
- Knock the dough down a few times then leave for 20 minutes. Place an oven tray into the oven to get really hot.
- Divide the dough into three or four. Roll each piece into a rectangular shape — a little rustic is fine. Place one on to the tray and into the oven for 5 minutes. Remove and wrap in a clean tea towel. Cook the remaining dough in the same way.
- When ready to top the flatbread, turn the oven down to 170C. Place on to a baking tray. Spread with jam, onion, spinach, figs and feta. Bake for 15 minutes until the figs are caramelised and golden.
- Drizzle with olive oil and freshly ground pepper. Serve warm.
See Angela's other fig recipes