Top homemade flatbread with whipped feta and charred onions for a sensational lunch or supper. Finish off with a touch of harissa, thyme and honey.


Method

• Combine the flour, salt and the yeast in a 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.

• Heat the oven to 200°C/180°C fan. 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 into a roasting tin with the thyme and honey. Roast for 15 mins until softened.

• Crumble the feta into a bowl with the yoghurt, then whisk until smooth and creamy.

• Heat a dry frying pan over a medium heat. Divide the dough into 4 to 6 balls and roll out into 1cm-thick circles on a lightly floured surface.

• Fry, one at a time, for 2 mins on each side until cooked and lightly charred. Top with the feta yogurt, harissa, onions, a bit of extra thyme and honey and a pinch of sea salt.
  
  Recipe extracted from ‘Good Food: Best Breads’ (BBC Books)