Amazing Mushroom & Onion Flatbreads

Caramelised onions combined with juicy mushrooms make the perfect base for these delicious flatbreads that you can top with all your favourite toppings.

Since creating this recipe, I have been making it on repeat; I even made it three times in one week!

But be warned… they are dangerously addictive.

They may sound a little unusual, but when you combine the caramelised onions with the juicy mushrooms, you create this beautiful soft flatbread texture that is perfect for adding a whole variety of toppings to.

And it’s super simple to make too. All you need to do is fry the onion and mushrooms together, blitz the rest of the ingredients in a food processor and then combine; you’re left with a very thick batter which you then add to a griddle or frying pan, tease it out to create a circle with a spoon, then cook on the underside and then flip.

They’re super quick but packed full of flavour and something the whole family will enjoy.

I have added two topping options below that I love with these flatbreads — pesto with juicy roasted tomatoes, or a slightly spiced aubergine with tahini dressing. But you can add whatever topping or filling you desire. I love just slathering with hummus and slaw or dipping into curries, soups, stews, or dips. Trust me, there is no wrong way to enjoy these beauties.

You can also use any flour you have to hand. I’ve made them with wholemeal, plain white and spelt so far, so don’t be afraid to get creative. Each flour brings a different flavour and texture profile to the dish.

Love Niki xx

Prep time: 30

Cook time: 30

2-4 servings

5 from 3 votes

Ingredients

For the flatbreads

1 large red onion sliced
1 + 1/2 tbsp olive oil
6 mushrooms finely chopped
Pinch of sea salt
Twist of black pepper
1/2 tsp fennel seeds optional
Pinch of chilli flakes optional
150 g flour of your choice
2 tbsp olive oil
1/2 tsp baking powder
200 ml water

For the pesto

3 tbsp pine nuts toasted
Big handful basil
1 garlic clove
2 tbsp nutritional yeast
2 tbsp extra virgin olive oil
1 tsp sea salt
Juice 1/2 lemon
Twist of black pepper
Water to loosen

For the roast tomatoes

3 big handfuls of cherry tomatoes
1 tbsp olive oil
Pinch of sea salt

For the spiced aubergine

1 onion sliced
1 tbsp olive oil
3 cloves garlic sliced
1 aubergine diced into small cubes
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander
3 tomatoes chopped
1 tbsp tomato purée
Pinch of sea salt
Chilli flakes to taste
Fresh mint
Fresh coriander

Optional toppings

Tahini dressing
Dukka

Instructions

To make the flatbreads

In a frying pan, add the oil then fry the onion for 7-8 minutes until soft and caramelised.
Add the mushrooms to the pan and fry for 2-3 minutes until soft and browning slightly.
Turn off the heat and season well with salt, pepper fennel seeds and chilli flakes (if using).
Set aside to cool.
In a food processor, add all the remaining flatbread ingredients and blend into a smooth batter.
Then add in the mushroom mixture; blitz briefly until the mixture is just combined.
Pre heat a frying/ griddle pan on a medium heat with a little oil.
Once hot, scoop up 1/2 cup of the flatbread mixture, add to the middle of the pan and, using a spoon, spread the wet mix out on the pan into a circle.
Allow to cook for 2-3 minutes until you can see it’s drying out and the sides come away easily.
Flip the flatbread over and cook on the other side for another 2-3 minutes.
Keep them warm in a bowl with a clean towel over and repeat with the rest of the mixture.

To make the pesto

Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.

To make the tomatoes

Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil.
Bake on a medium heat for 30 minutes or until soft and browning a little.
Set aside

To make the aubergine

Add oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning.
Add in the garlic and cook for a further few minutes.
Next, add the aubergine and fry for 2-3 minutes until slightly soft.
Now add the tomatoes, tomato purée, paprika, cumin, coriander and cook for approx 10 minutes.
Finally season with salt, chilli and finish with fresh mint and coriander.

Print Recipe

I'd love to hear your comments…

helen portas

8 months ago Reply

I’ve made your oat pancakes countless times but, want to mix it up and make these. Do you think they freeze well?
- A
  
  Niki
  
  8 months ago Reply
  
  Hi Helen
  I haven’t tried.
  Would love to hear if you try!
  
  Love, Niki xxx
Lilly

3 years ago Reply

Wow wow wow wow wow!!! I can’t tell you how much I love your recipes!! I bought a magazine, “healthy vegan”, and found your recipe for Rhubarb Parfait with oats and granola in there, which I absolutely love and keep making. Then saw your website link in there and went to look at your blog. Honestly, one looks better than the other!! I also prefer savory foods, which is sometimes a challenge as a vegan, but you definitely show how it is done! Thank you so much! Much love from Germany <3
- A
  
  Niki
  
  2 years ago Reply
  
  Aww thank you so so much!
  Lost of love, Niki xxx
Beetroot Flatbreads & Hummus with Red Cabbage Slaw and Olives

4 years ago Reply

[…] hidden in there. You can do this with other vegetables too. Carrots, courgette, parsnips and mushrooms too. You can grate, puree or blend them into flatbread doughs and crepe batters and then just fill or […]
Mel

4 years ago Reply

Amazing Mushroom Flatbread indeed!! I just made them using buckwheat flour and wow! Love, love them so much Thank you Niki for sharing your talent and love for food
- Niki
  
  3 years ago Reply
  
  Brilliant! So happy to hear that xxx