- 250g bacon, chopped in 1cm pieces
- 3 large white onions, finely sliced
- 1 red chilli, chopped
- 5 cloves garlic, finely chopped
- 15ml mustard seeds
- 80g brown sugar
- 90ml balsamic vinegar
- Salt and freshly ground black pepper
- 250g bread flour
- 30ml active dry yeast
- 30ml salt
- 30ml chopped fresh rosemary
- 200ml hot water
- 30ml olive oil plus more for brushing
- Add the bacon to a large frying pan, over a medium heat. Fry for 5–6 minutes, remove from the pan and set aside. Keep some of the bacon fat in the pan.
- Add the onions and sweat until translucent. This should take between 8 and 10 minutes. Add the chilli, garlic, mustard seeds and brown sugar, and stir until the onion caramelises.
- Add the balsamic vinegar, stir and let it cook for another 10 minutes. It’s crucial that you stay close to the jam now or it may burn.
- Add the bacon bits, stir through and season. The jam should be of a sticky consistency when done.
- Sift the flour into a large bowl. Stir in the yeast, salt and rosemary. Make a well in the centre, then add the hot water and olive oil and mix to make a soft dough
- Turn out onto a lightly floured work surface. Knead until the dough is smooth and elastic.
- Shape the dough into a ball, then put in an oiled bowl. Cover with a clean dish towel and let it rise in a warm place for 50–60 minutes. It should double in size.
- Punch down the dough and divide into quarters. Roll each piece out on a lightly floured work surface to make a 8–10cm long oval
- Brush the bread dough with a little olive oil and braai over a low heat for 5–6 minutes. Brush the top with olive oil, turn over and braai for a further 4–5 minutes
- Spread the bacon jam over the hot flatbreads and serve.