Charred onion & whipped feta flatbreads

MAKES 4 large or 6 small latbreads

PREP 25 mins plus 1 hr rising

COOK 45 mins EASY V

300g strong white bread lour,

plus extra for dusting

7g sachet fast-action dried yeast

70ml olive oil, plus extra for proving ½ tbsp extra virgin olive oil

3 brown onions, cut into chunky wedges

5 thyme sprigs, plus extra leaves to serve

2 tbsp honey, plus extra to serve

100g feta

50g thick Greek yogurt

12 tbsp rose harissa

1 Combine the flour, 1 tsp salt and the yeast in a large bowl. Make a well in the centre, and tip in 150ml warm water and the olive oil. Mix until combined, then knead on a lightly floured surface for 10 mins.

Tip into a lightly oiled bowl, cover and leave to rise for at least 1 hr, or until doubled in size.

2 Heat the oven to 200C/180C fan/ gas 6. Heat the extra virgin olive oil in a frying pan over a high heat, and fry the onions for about 5 mins until beginning to char, stirring every so often. Tip the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.

3 Crumble the feta into a bowl with the yogurt, then whisk until smooth and creamy.

4 Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

PER SERVING (6) 408 kcals • fat 18g • saturates 5g • carbs 49g • sugars 10g • fibre 3g • protein 10g • salt 1.4g