Things that go ridiculously well together? Figs, soft cheese and rocket (also known as arugula).
You have the option to buy a naan or flatbread or make your own. I recommend making your own. The recipe below for flatbread is possibly the best thing I’ve ever learnt to make. It’s easy and once mastered can be used in a million different dishes (as a wrap, pizza base, cut into quarters to serve with a chilli…).
It needs an hour rise time. However, you can make it in the morning, pop it into a bag / cover in glad wrap, place it in the fridge and then take it out when you get back from work. If you’re doing that, let it sit on the counter for at least 30 minutes to come back to room temperature.
I added some dried thyme into the dough, but you can leave that out. You can also replace it with another dried herb, cayenne pepper or black pepper instead.
Once you have your flatbread made, the rest of this Fig and Cream Cheese Flatbread with Rocket is a cinch to put together.
Fig and Cream Cheese Flatbread with Rocket
- 4 flatbreads / naan bread recipe below
- 2 cups cream cheese
- 1 lemon juiced
- 12 figs (fresh)
- salt and pepper to taste
- olive oil and balsamic vinegar to drizzle
For the Flatbread / Naan Bread
- 1/2 cup lukewarm water
- 1 sachet yeast
- 2 1/14 - 2 1/2 cup all purpose flour
- 1/2 tsp Salt
- 1 tsp dried thyme
- 1 egg beaten
- Combine cream cheese with lemon juice and salt and pepper to taste. Mix until smooth and fully combined.
- Divide the cream cheese between the 4 flatbreads (directions to make the flatbread below) and spread out.
- Cut figs into quarters and place on top of the cream cheese.
- In a small bowl add the rocket with a drizzle (about 1 tsp) olive oil, balsamic vinegar and salt and pepper. Toss to combine. Divide the rocket between the 4 flatbreads.
- Cut into quarters and serve
To make the flatbread / naan bread
- If you’re making your own flatbread, add warm water to a medium mixing bowl and add yeast. Let sit for 5 minutes until frothy and the yeast is bubbling.
- Add 2 Cups flour, salt, thyme (if using) and egg to the yeast mixture and knead together using your hands until it forms a smooth ball. If it’s too sticky, add more flour (I used a total of 2 ¼ cups), if it’s too dry add more water. Place the dough in a bowl and cover it with plastic wrap. Let it rise for 1 hour.
- When the dough has risen, divide it into 4 and roll each portion into a ball. On a floured surface, roll out each ball into a flat disk (it doesn’t have to be perfect, but should be roughly the size of a medium frying pan).
- Heat a frying pan (I find that non-stick works best). Once it’s hot, place one dough disk inside the pan. Cook it for 1 minute until you start seeing bubbles forming on the surface, flip it over and cook the other side for another 30 seconds. You want the dough to be slightly bubbled and charred. Continue with the remaining 3 disks.