The baked onion gives the flatbread an amazing sweetness and depth.


1 tsp salt
375g flour, plain
120ml milk, not too cold
6g dried yeast
1 tsp caster sugar
3 tbsp olive oil
2 large onions
2 tbsp balsamic vinegar
1 tsp brown sugar
1 tsp black cumin seeds

  1. Combine salt, flour, milk, yeast, sugar and 1 tablespoon of the olive oil in a food processor and knead until the dough is elastic. Roll into a ball and tip into an oiled bowl. Place in the oven on the ‘Dough Proving’ program at 40°C and let it rise for 25 minutes.
  2. Peel and slice the onions 2mm thick. Combine with the vinegar, brown sugar, cumin and another tablespoon of the olive oil.
  3. Spread the mixture in a baking tin and cook to caramelise the onions on shelf level 4 on the ‘Grill’ program at 220°C for 15 minutes. After 5 minutes give it a good stir.
  4. Once the dough has risen, turn out onto a floured surface and flatten out. Pour the onion mixture over the dough and form a flat loaf about 5cm high. Place on a baking tray, brushed with the remaining olive oil.
  5. Bake bread on shelf level 3 on Steam setting 1 at 200°C for 30 minutes.
  6. Let bread cool to room temperature and slice carefully with a serrated knife.
To serve

Serve with olive oil and balsamic vinegar. 

Chef's Secret
Sunflower seeds or walnuts, or even strong-tasting spices such as coriander, fenugreek or cumin (whole or ground) could be added to the dough, as desired.