Delicious charred spring onion flatbreads recipe

Name: Delicious charred spring onion flatbreads recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 400 g strong white bread flour, plus extra to dust; 7 g sachet fast-action dried yeast; 200 g natural yogurt; 12 spring onions, trimmed; 2 tbsp. olive oil, plus optional extra to drizzle; 50 g wild garlic, see GH TIP; 150 g soft goat's cheese, we used La Buchette; 100 g natural yogurt; Finely grated zest 1 lemon; 50 g blanched hazelnuts, toasted and roughly chopped

Crispy homemade flatbreads are topped with creamy goat's cheese and sweet spring onions for a tasty midweek supper.

By Alice ShieldsPublished: 21 May 2025

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Making your own bread might seem a bit extra on your average Wednesday night, but these flatbreads really are incredibly easy. Start the dough when you get in and by the time you’re ready to cook, it should be ready.

See our tip box below for how to make your flatbreads in the air fryer.

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Yields:

Prep Time:

45 mins

Cook Time:

20 mins

Total Time:

1 hr 5 mins

Cal/Serv:

700

Ingredients

For the dough

400 g
strong white bread flour, plus extra to dust
7 g
sachet fast-action dried yeast
200 g
natural yogurt

For the topping

12
spring onions, trimmed
2 Tbsp.
olive oil, plus optional extra to drizzle
50 g
wild garlic, see GH TIP
150 g
soft goat's cheese, we used La Buchette
100 g
natural yogurt
Finely grated zest 1 lemon
50 g
blanched hazelnuts, toasted and roughly chopped

Directions

1. Step 1For the dough, in a large bowl, mix the flour, yeast and 1tsp fine salt. Add the yogurt and 125ml cold water and mix to make a soft dough. Tip on to a lightly floured work surface and knead for 10min, until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place for 1hr, or until doubled in size.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Line 2 large baking sheets with baking parchment. Tip the risen dough on to a lightly floured work surface and divide into 4. Working 1 piece at a time, roll each into a rough 20cm oval and transfer to the lined sheets.
3. Step 3On a separate baking tray, toss the spring onions with 1/2tbsp oil and some seasoning, then spread out so they’re in a single layer. Cook the flatbreads and spring onions in the oven for 20min, until the flatbreads are golden and puffed and the onions are lightly charred (if your oven only has 2 shelves, cook the flatbreads first, followed by the spring onions).
4. Step 4Meanwhile, whizz the wild garlic and remaining 11/2tbsp oil in the small bowl of a food processor until the wild garlic is finely chopped; set aside. In a bowl, mix the goat’s cheese, yogurt, lemon zest and plenty of seasoning.
5. Step 5Remove flatbreads and spring onions from the oven. Leave to cool on the trays for 5min before transferring flatbreads to a board. Spread the goat’s cheese mixture over the flatbreads, leaving a small border around the edge. Top with the spring onions, dot over the wild garlic mixture and sprinkle over the hazelnuts. Drizzle over a little extra oil to serve, if you like.

AIR FRYER COOKING: Preheat air fryer to 180°C. Cook flatbreads one at a time (rolling the dough out a little smaller if needed, to fit your air fryer) for 12-15min, until golden and cooked through. Once the breads are done, toss the spring onions with the oil and seasoning and air fry for 12-15min, until lightly charred. Complete recipe to serve.

Obviously a shop-bought flatbread as a sub to making your own is also perfectly acceptable! (We like Deli Kitchen Greek Style Flatbreads.)

If you can’t get hold of fresh wild garlic, swap for the same amount of basil, or use defrosted frozen wild garlic, available from
Waitrose & Partners.

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