Charred Green Onion, Chili and Feta on Lavash

• green onions↗2 bunches of bunches

  (about 250 g), cleaned

• olive oil↗3½ tbsp tbsp
• garlic cloves↗4

  sliced

• red chili↗1

  (seedless, if you want less heat), sliced

• Nigella seeds↗½ tbsp tbsp
• Greek yogurt↗100g g
• feta↗200g g

  (vegetarian, if needed), crumbly

• instant dry yeast↗7g sachet g

  sachet

• strong white bread flour↗400g g

  plus extra for dusting

• sugar↗1 tsp tsp
• olive oil↗2 tbsp tbsp

  plus extra for rising

Step-by-step instructions

1. 1

   For the dough, combine the yeast, flour, sugar, 1 tsp salt, olive oil and 250 ml warm water. Mix in a stand mixer with a dough hook for 8‑10 minutes, or lightly dust the surface with flour and knead until the dough becomes smooth and elastic. Lightly oil a clean bowl and place the dough in it. Cover and let rise for 1‑2 hours, until the volume doubles (may take longer depending on kitchen temperature).

2. 2

   Meanwhile, thinly slice one bunch of green onions, and halve the other bunch to separate the white part from the green. Heat 3 tbsp oil in a small pan over medium heat and sauté the sliced green onions, garlic cloves, chili and nigella seeds until the garlic becomes fragrant and sizzles, about 2‑3 minutes. Strain the mixture through a fine sieve over a bowl, reserving the oil. Transfer the yogurt and 150 g feta to a food processor and blend until smooth, or use a hand blender. Add half of the green onion mixture and garlic, along with seasonings, and chill until use. It will keep in the refrigerator for a day.

3. 3

   Lightly dust a clean work surface with flour and turn out the risen dough. Divide it into four pieces and shape balls. Cover and let rest for 5 minutes. Roll each ball as thin as possible, then lift and stretch the dough by hand. Heat a heavy or cast‑iron pan over medium‑high heat. Brush each side of the lavash with the reserved garlic oil, then cook for 2‑3 minutes per side until they puff up and brown. Remove and wrap in a clean kitchen towel to stay warm and soft, then repeat with the remaining lavash. Mix the halved green onions with the remaining ½ tbsp olive oil and heat a pan over high heat. Cook the onions for 3 minutes without stirring, then shake the pan to stir, repeating until fully browned. Set aside.

4. 4

   To assemble, brush the lavash with a little more garlic oil, then spread the yogurt mixture and the browned green onions. Sprinkle the remaining green onion mixture and feta, and optionally drizzle a bit more garlic oil.