Spicy Tomato Flatbreads

Name: Spicy Tomato Flatbreads
Cook time: PT1.5H
Total time: PT1.5H
Yield: 2-4 flatbreads
Cuisine: Egyptian
Ingredients: 200g self-raising flour; 200g yoghurt; 1 tbsp. olive oil; 1 tsp. baking powder; 1½ tsp. apple cider vinegar; 1 tsp. soft brown sugar; ¾ tsp fine salt; 110g unsalted butter; 2 onions, finely chopped (440g/15.5 Oz); ¾ tsp fine salt; 3/ 1.5 fl Oz. tbsp olive oil; 1½ tsp medium curry powder; 3 extra ripe tomatoes (460g/16 Oz); 1½ tsp/ 0.5 fl Oz.; 1 garlic clove, finely grated/crushed; 2 tsp/ 1 fl Oz. lemon juice; ¼ tsp fine salt; 1½ / 0.5 fl Oz. tbsp olive oil; 1 scotch bonnet; 1 jalapeno; 1 guajillo chilli; 1 habanero chilli; 80g maple syrup; 1 bunch spring onions; 250g full fat ricotta

By: Ixta Belfrage

Firey, fresh flatbreads that pack a punch. Discover the perfect recipe for sharing this summer, by author of Mezcla ‘Ixta Belfrage’.

Recommended Oven: Roccbox, Dome, Arc XL, Arc
Cook Time: 1.5 hours

Ingredients

Serves: 2-4 people

For the dough:

200g self-raising flour
200g yoghurt
1 tbsp. olive oil
1 tsp. baking powder
1½ tsp. apple cider vinegar
1 tsp. soft brown sugar
¾ tsp fine salt

For the curried onions:

110g unsalted butter
2 onions, finely chopped (440g/15.5 Oz)
¾ tsp fine salt
3/ 1.5 fl Oz. tbsp olive oil
1½ tsp medium curry powder

For the salsa:

3 extra ripe tomatoes (460g/16 Oz)
1½ tsp/ 0.5 fl Oz. Calabrian chilli paste
1 garlic clove, finely grated/crushed
2 tsp/ 1 fl Oz. lemon juice
¼ tsp fine salt
1½ / 0.5 fl Oz. tbsp olive oil

For the chilli syrup:

1 scotch bonnet
1 jalapeno
1 guajillo chilli
1 habanero chilli
80g maple syrup

For the toppings:

1 bunch spring onions
250g full fat ricotta

For the dough:

7 Oz self-raising flour
7 Oz yoghurt
1 tbsp. / 0.5 fl Oz. olive oil
1 tsp. / 0.2 Oz baking powder
1½ tsp. / 0.3 fl Oz. apple cider vinegar
1 tsp. / 0.2 Oz. soft brown sugar
¾ tsp fine salt

For the curried onions:

4 Oz unsalted butter
2 onions, finely chopped (440g/15.5 Oz)
¾ tsp fine salt
3/ 1.5 fl Oz. tbsp olive oil
1½ tsp medium curry powder

For the salsa:

3 extra ripe tomatoes (460g/16 Oz)
1½ tsp. / 0.5 fl Oz. Calabrian chilli paste
1 garlic clove, finely grated/crushed
2 tsp. / 1 fl Oz. lemon juice
¼ tsp fine salt
1½ / 0.5 fl Oz. tbsp olive oil

For the chilli syrup:

1 scotch bonnet
1 jalapeno
1 guajillo chilli
1 habanero chilli
3 Oz maple syrup

For the toppings:

1 bunch spring onions
9 Oz full fat ricotta

Equipment Needed

Roccbox
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Roccbox Mantel

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Infrared Thermometer

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Pizza Server
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Pizza Rocker
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Instructions

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Step 1

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.

Step 2

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.

Step 3

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)

Step 4

(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.

Step 5

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.

Step 6

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.

Step 7

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.