Cook: 45 minutes

Serves: 4 medium or 6 small flatbreads

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.

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Topics:

Vegetarian recipe

Vegetarian

Dairy appetiser

Ingredients

Name: Recipe: Charred onion and whipped feta flatbreads
Prep time: 25 min
Cook time: 45 min
Yield: 4 medium or 6 small flatbreads
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp salt; 7g sachet fast-action dried yeast; 70ml olive oil, plus extra for proving; ½ tbsp extra virgin olive oil; 3 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 yoghurt; 1-2 tbsp rose harissa

300g strong white bread flour, plus extra for dusting
1 tsp salt
7g sachet fast-action dried yeast
70ml olive oil, plus extra for proving
½ tbsp extra virgin olive oil
3 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 yoghurt
1-2 tbsp rose harissa