Herbed flatbread with caramelised onions – Food & Home Magazine

Ingredients

• <h3>Flatbread</h3>
• 5ml (1 tsp) instant yeast
• 190ml (¾ cup) warm water
• pinch of sugar
• 215g cake flour
• 15ml (1 tbsp) olive oil
• 15ml (1 tbsp) fresh rosemary, chopped
• 1 garlic clove, finely chopped
• salt and freshly ground black pepper, to taste
• avocado oil, for drizzling
• <h3>Caramelised onions</h3>
• 2 red onions, thinly sliced
• 15ml (1 tbsp) butter
• 60ml (¼ cup) brown sugar
• 30ml (2 tbsp) apple vinegar
• <h3>Topping</h3>
• 2 aubergines, cut into 1cm-thick rounds
• olive oil, for brushing
• 250g mozzarella balls
• 5ml (1 tsp) dried chilli flakes
• 2 spring onions, finely chopped
• fresh basil leaves