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Roast Veg Flatbread

Roast Veg Flatbread

Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking.

Chef Adrienne’s travels to the Middle East, North Africa and India have seen her fall in love with all the flavours of these regions. Take your tastebuds on a trot around the globe at her kitchen on Hillston Farm in the Karoo where she cooks for guests and caters for large groups. But if you can’t make it there anytime soon, bring Adrienne’s cooking into your kitchen with this roast veg flatbread recipe.

Chef Adrienne Southey creates dishes like this roast veg flatbread at Hillston Farm in the heart of the Karoo

Roast Veg Flatbread

23shares Share12 Tweet0 Share1 Print4 Email6Farm-based, classically trained chef Adrienne Southey melds Middle Eastern and Eastern Karoo cooking. Chef Adrienne’s… Recipes flatbread, roasted vegetables European Print This
Serves: 2 medium flatbread
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Toppings
  • 1 butternut, sliced into wedges
  • 2 tbsp olive oil
  • salt and pepper
  • 2 tsp dried Italian herbs or 4 tsp fresh herbs
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 4 whole beetroot, halved, keep skin on
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • Bread
  • 2 cups warm water
  • 1 tbsp yeast
  • 5 cups flour
  • 2 tsp salt
  • 4 tbsp olive oil
  • ½ cup caramelised onions
  • ¼ cup feta

Instructions

  1. Arrange butternut in roasting dish. Toss with 2 tablespoons olive oil. Season with salt, pepper and mixed Italian herbs. Scatter onion and garlic over the butternut. Cover with foil and roast for 30 min at 180°C. Remove foil and roast for a further 45 minutes until just golden.
  2. Place beetroot halves in roasting dish. Toss with 2 tablespoons of balsamic vinegar and olive oil. Season with salt and pepper. Cover with foil. Roast for 2 hours or until tender, at 180°C. Remove skin and slice into wedges.
  3. To make the flat bread, mix warm water and yeast and rest for 10 minutes until yeast proofs.
  4. Add 2½ cups flour with proofed yeast and mix well. Add additional 2½ cups flour and salt, knead until smooth. Cover bowl with plastic wrap. Let dough rest in a ball for 10-20 minutes. Preheat oven to 200°C. Divide dough into two balls. Roll out to about 1cm thick.
  5. Spread with caramelised onion. Top with butternut and beetroot. Sprinkle with feta. Bake for about 20 minutes until golden and cooked through.

Notes

Roast the beetroot with the skins and tails on to make it easier to peel later.

Chef Adrienne Southey runs her own restaurant on Hillston Farm in the heart of the Karoo. Read her Country Chef interview with Julienne du Toit here.

Hillston Farm

+27 (0) 49 842 1627; +27 (0) 82 322 4403; [email protected]

Photography Chris Marais

Recipes supplied and approved by chefs.

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