Charred onion & whipped feta flatbreads

Enhance a basic recipe for flatbreads by topping them with moreish ingredients – here, we’ve used onions, thyme and honey.

MAKES 4 large or 6 small latbreads PREP 25 mins plus 1 hr proving 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 a drizzle to serve 100g feta

50g thick Greek yogurt

12 tbsp rose harissa

Tip the flour into a large bowl, then add 1 tsp salt on one side and the yeast on the other (the initial separation stops the salt killing the yeast). 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 prove for at least 1 hr, or until doubled in size.

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 on the cut sides for 5 mins until starting to char, stirring now and then. Tip into a roasting tin, toss with the thyme and honey, then roast for 15 mins until tender.

Crumble the feta into a bowl and whisk in the yogurt until the mixture is smooth and creamy.

Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll each one out 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 the warm flatbreads with the feta yogurt, harissa, roasted onions, fresh thyme leaves, a drizzle of honey, and a pinch of sea salt.

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