Charred onion whipped feta flatbreads

• strong white bread flour↗300g g

  plus extra for dusting

• fast-action dried yeast↗7g sachet g
• olive oil↗70ml ml

  plus extra for rising

• extra virgin olive oil↗½ tbsp tbsp
• brown onions↗3

  cut into large wedges

• sprigs of thyme↗5

  plus extra leaves for serving

• honey↗2 tbsp tbsp

  plus extra for serving

• feta↗100g g
• Greek yogurt↗50g thick g

  thick

• pink harissa1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the flour, 1 tsp salt and yeast in a large bowl. Make a well in the centre and pour in 150ml warm water and olive oil. Stir until smooth, then knead on a lightly floured surface for about 10 minutes. Transfer to a lightly oiled bowl, cover and let rise for at least 1 hour, or until the dough has doubled in size.

2. 2

   Preheat the oven to 200°C/180°C with convection/gas 6. Heat the extra virgin olive oil in a pan over high heat and sauté the onions for about 5 minutes, until they begin to brown, stirring occasionally. Transfer the onions to a baking dish together with thyme and honey. Bake for 15 minutes until soft.

3. 3

   Break the feta into a bowl with the Greek yogurt, then whisk until smooth and creamy.

4. 4

   Heat a dry pan over medium heat. Divide the dough into four to six balls and roll each into a 1 cm thick circle on a lightly floured surface. Fry each for about 2 minutes on each side until cooked and lightly browned. Top with the yogurt‑feta mixture, pink harissa, baked onions, a little extra thyme and honey, and a pinch of sea salt.