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New Potato Red Onion and Pesto Flatbread Recipe

by James Morton

Carb on carb. Nice. This simple, no-knead bread isn’t quite a pizza, so I think it’s best enjoyed as an awesome accompaniment or a (very) generous snack.

Prep time

30 minutes

Cook time

1 hour and 30 minutes






Carb on carb. Nice. This simple, no-knead bread isn’t quite a pizza, so I think it’s best to make it clear that it won’t work as a main meal. Instead, it’s an awesome accompaniment or a (very) generous snack. It’s a bit like cake. Not that it’s sweet, but that that it fills a gap in your stomach reserved for things you probably don’t need. But God, they’re good. And this is worthy of that space. As you might have noticed in previous columns, I’m a huge fan of potatoes and bread. The combination of texture and composite of starch approaches the angelic – but you can just think of it as a posh chip butty. As always, please don’t be put off by the bread-making aspects of this bake. Trust me, bread’s easy and I’ve done my very best to make this one the simplest of the lot. It’s far easier to make great bread than it is to make a great cake. Slicing the tatties without cutting your self is probably the hardest thing about this bake.

Step 1

Start with the dough. Measure all the dough ingredients into a large bowl, and mix them together with a wooden spoon until they come together into a wet mush. Don’t worry, it’s supposed to be this sticky. Cover your bowl with cling film and leave it for a couple of hours at room temperature. Alternatively, you can leave it up for up to 12 hours overnight or whilst you’re out during the day. 

Step 2

After your couple of hours, bash and fold your sticky dough until you’ve got all the air out of it. Wet or oil your hands to stop them sticking to the dough. Once you’re done, cover your bowl with cling film and leave it for another half hour. 

Step 3

Line a large baking tray with baking paper and spread a little oil over a clean work surface. Turn your dough out onto the oiled surface, then divide it into 3 with a knife. Smoosh each piece out flat on your baking tray with the palm of your hand, having drizzled oil on each to stop any sticking. 

Step 4

Once you’ve got 3 flat pieces, you can chop your onions into strands and thinly slice your potatoes. Spread as much of these as you can fit on top of your doughs, with plenty of posh sea salt and a generous drizzling of olive oil. Leave these for another 30 minutes to an hour, during which you should preheat your oven to 220C/200C fan/Gas 8. 

Step 5

Pop your breads in the oven for 20-30 minutes, or until they are crisp and golden brown. The onions should shrivel up and become crispy – if they start to singe at the edges, you know it’s done. Take them out, and spoon pesto on top generously. Obviously it’s amazing hot, but works great cold too. Enjoy within a day of baking. 

Top Tip #1

Shop-bought pesto is great, but nothing quite matches homemade. It’s dead simple – just blend together 3 handfuls fresh basil, 1 handful pine nuts, 1 handful grated parmesan and enough olive oil to bring it together. And remember, plenty of salt and pepper. 

Top Tip #2

Always weigh your liquids. Always weigh your liquids. Always weigh your liquids. It’s just so much more accurate than using a measuring jug and this one wee intervention will transform your results. 




For the dough:

  • 250g strong white flour
  • One sachet (7g) instant yeast
  • 5g table salt
  • 180g cold tap water
  • 30g olive oil

For the topping:

  • 4-5 baby new potatoes
  • ½ a red onion
  • 1 small jar of basil pesto from the shops