Add Soubise, Horopito Chimichurri Recipe

Make dough

In a large bowl whisk together the all-purpose flour, semolina (if using), instant yeast, sugar and salt. Make a well in the center.

Combine warm water and warm milk (should be about 105–115°F / 40–46°C). Add the liquids and 2 tablespoons olive oil to the flour mixture. Stir with a wooden spoon or your hand until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle with a little more flour; if too dry, wet hands and continue kneading.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and cook

Punch down the risen dough and divide into 8 equal pieces. Let rest 10 minutes covered to relax the gluten.

On a lightly floured surface roll each piece into a 7–8 inch round or oval, about 1/8–1/4 inch thick (thinner for crisper, thicker for chewier).

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush pan lightly with oil. Cook each flatbread 1–2 minutes per side until puffed and golden brown spots appear, pressing gently with a spatula to ensure even contact. Adjust heat as needed so breads cook through without burning.

Transfer cooked flatbreads to a plate and immediately brush with melted butter or olive oil to keep them soft. Stack and cover with a towel to stay warm while you finish the batch.

Sweat onions

While dough rises, heat 1 teaspoon neutral oil and 2 tablespoons butter in a medium sauté pan over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook gently, stirring occasionally, until onions are very soft and translucent and beginning to caramelize, about 20–25 minutes. If they begin to stick, add the 1/4 cup vegetable stock or water to deglaze and continue cooking.

Finish and purée

When onions are deeply softened and sweet, transfer them to a blender or food processor. Add the heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper. Purée until very smooth, scraping down the sides. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tablespoons warm water or stock to reach a spreadable consistency.

Keep soubise warm in a small saucepan over very low heat or cover until ready to assemble. It can also be chilled and gently reheated before serving.

Prepare herbs

Roughly chop the parsley, cilantro (if using) and oregano. Mince the garlic cloves.

Emulsify

In a medium bowl combine chopped herbs, minced garlic, red wine vinegar, lemon juice and lemon zest. Add the ground horopito (or crushed red pepper + a pinch of extra black pepper) and the sea salt and black pepper.

Slowly whisk in the extra-virgin olive oil until the mixture is emulsified. Taste and adjust acidity, salt or horopito level. Let the chimichurri sit at room temperature for at least 15 minutes to allow flavors to meld. For best flavor, make up to 2 hours ahead and refrigerate; bring back to room temperature before serving.

Lay a warm flatbread on your work surface. Spoon 1–2 tablespoons of soubise down the center of each bread and spread in a thin strip, leaving edges free.

Spoon 1–2 tablespoons of horopito chimichurri over the soubise. The chimichurri should remain slightly chunky and bright; it will add herbaceous heat and complexity to the sweet onion cream.

Optional: sprinkle crumbled feta or queso fresco and a handful of microgreens or baby arugula over the top for texture and tang.

Serve immediately while flatbreads are warm. Leftover chimichurri keeps 3–4 days refrigerated; soubise keeps 2–3 days refrigerated.