12th October 2007

Spelt Flatbread 'Pizza' with Caramelised Onions

Spelt is an ancient, nutritious grain that has become quite popular recently.  It is quite fibrous, so really needs to be mixed with plain flour when using.  All health food shops will stock spelt flour.  This may look like a complicated recipe, but it's a good one for weekends when you can attend to the dough while doing other things.

200g organic spelt flour
250g strong plain flour
1 1/2 tsp dried fast action yeast
300ml tepid water
1 1/2 tsp ground sea salt

5 large red onion, peeled, halved and sliced
1 tsp ras el hanout
1/4 tsp smoked paprika
1/4 tsp ground cumin
200g feta
1 tsp harissa paste
100ml greek plain yoghurt
parsley, chopped, to serve

Take 3 tablespoons of the spelt flour and mix with yeast and 100ml of water and leave to activate. 

Place the onions in a large deep pan and cook on low heat for 30 minutes, or until soft.  Remove lid, add spices, and increase heat.  Continue stirring until excess moisture has evaporated and onions are fragrant and deeply coloured.  Set aside.

Add the spelt 'sponge' to the rest of the spelt flour, plain flour and salt.  Add remaining 200ml water and combine.  When forming a rough dough, turn out and knead for 3 or 4 minutes until it forms a fairly smooth ball.  Allow to rest on the worktop, covered in oiled cling film, for 20 minutes, or until doubled in size.  Pull the dough out into a flat rectangle and fold in three.  Cover again.  Repeat this twice more.

Heat oven to 220C.  Either divide the dough into 6 for small pizzas or 2 for large pizzas.  On a floured surface, push the dough flat then flatten further with a rolling pin until only 1cm thick.  It may spring back a little, so keep working it.  Divide onion mixture on top of pizzas then crumble over feta cheese.  Place pizzas on oiled or floured baking trays and bake for 15-20 minutes until base is crispy and cheese has browned.

Mix harissa with yoghurt and drizzle on top of pizzas with parsley leaves.

Serves 6.