kumara & blue cheese flatbreads

400g flour
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
200ml warm water
2 medium-sized red onions, peeled and sliced thinly
1/2 cup red wine vinegar
4 tablespoons caster sugar
1/2 teaspoon salt
1 each: large red, gold and purple Kaipara Kumara
cornmeal for rolling
150g blue cheese
small handful fresh thyme sprigs

Combine the flour, salt and oil in a mixing bowl. Stir in the water with a wooden spoon and knead the mixture into a dough. Knead for 10 minutes until the dough is elastic and smooth. Cover the dough with plastic wrap and leave to rest for 30 minutes.

Meanwhile, preheat the oven to 200°C. Place the onion in a pot with the red wine vinegar, sugar and salt and bring to a simmer. Continue to simmer until the liquid has completely reduced and the onions have caramelised.

Peel the red, gold and purple Kaipara Kumara and dice them into 1cm cubes. Place the kumara in a pot, cover them with water and simmer for 10 minutes, until they are tender when pierced with a knife.

Cut the dough into 4 pieces, dust with cornmeal and roll out each piece into a rectangle, about 30cm x 10cm. Top the flatbreads with the red onion mixture and kumara pieces. Crumble over the blue cheese and sprinkle with thyme sprigs. Bake for 15-20 minutes until the bases are crisp.

Serves 6.

TIP
Using the different varieties of kumara adds great colour to the flatbreads.