Spring onion flatbreads with hot maple sauce
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Makes 4 flatbreads
These plant-based flatbreads use spring onions in three different ways, so you get them gently fried until sweet and soft, charred for a smokey flavour and simply sliced for a fresh garnish. It's a great way to get variety and texture without adding to your shopping list.
Ingredients
For the dough
For the toppings
- 4 tbsp olive oil
- 4 bunches spring onions, 2 bunches finely sliced, 1 bunch sliced into 2.5cm/1in lengths and 1 bunch halved lengthways then finely sliced and placed in a bowl of cold water
- 4 garlic cloves, crushed
- 300g/10½oz silken tofu, drained
- 300g/10½oz hummus
- 2 tsp ground cumin
- 2 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 300g/10½oz cherry tomatoes, halved
- salt and freshly ground black pepper
For the hot maple sauce
- 100ml/3½fl oz maple syrup
- 1 tbsp white wine vinegar (or vinegar of choice)
- 1 tbsp soy sauce
- 1 tsp dried red chilli flakes
Method
To make the dough, combine the flour, salt and yeast well in a large bowl.
Make a well in the centre and pour in the water. Mix well to combine and bring the dough together.
Knead the dough on a lightly floured work surface for 8–10 minutes, or until the dough is smooth and elastic.
Lightly oil the bowl, place the dough in the bowl, cover and leave to rise for 1 hour, or until doubled in size.
Meanwhile, to make the toppings, heat the oil in a large frying pan over a medium heat. Fry the finely sliced spring onions with a pinch of salt for 7–8 minutes, stirring regularly, or until soft.
Stir through the garlic and continue cooking for 1 minute, or until fragrant.
Transfer the spring onion mixture to a bowl and leave to cool a little. Set aside the pan.
Put the tofu, hummus, cumin, nutritional yeast, mustard and a pinch of salt and pepper in a blender or food processor and blend until smooth.
Stir the blended mixture into the bowl with the cooked spring onions and mix well. Season with salt, if needed.
Heat another small drizzle of oil in the frying pan and increase the heat to high. Add the 2.5cm/1in spring onion lengths and a pinch of salt and cook for 1–2 minutes without touching them. Give the pan a shake and repeat until lightly charred. Remove from the pan and set aside.
Repeat the same technique with the cherry tomatoes until blistered and slightly jammy. Set aside.
To make the maple sauce, combine all of the ingredients in a small saucepan and bring to a simmer. Cook for 4–5 minutes, or until slightly thickened. Leave to cool.
Divide the dough into four equal pieces. Knead each piece for 20 seconds then shape into balls. Cover again and leave to prove for another 30 minutes, or until they have a pillow-like texture.
Preheat the oven to 240C/220C Fan/Gas 9.
Place each dough ball on pieces of lightly floured baking paper on baking trays. Shape and gently stretch the dough into roughly 30cm/12in flatbreads, leaving a 1–2cm/½–¾in border.
Spread the hummus mixture evenly onto each flatbread, leaving the border clear. Top with the charred spring onion lengths and tomatoes.
Drizzle with oil then transfer the flatbreads to the oven, one at the top and one in the middle, for 10 minutes, or until the crust is golden and the base has set. Repeat with the remaining flatbreads.
Drizzle the hot maple sauce over the top and garnish with plenty of the finely sliced spring onions. Cut each flatbread into slices and enjoy.
Recipe tips
If you can fit all four flatbreads in the oven at the same time then cook them all at once.
If you are in a rush, feel free to buy readymade dough balls instead of making your own.
