Chorizo Flatbreads Recipe - Great British Chefs

Chorizo flatbreads with pink pickled onions and feta yoghurt

Main
easy
8
45 minutes, plus proving time

PT45M

This stunning chorizo flatbread recipe is served with quick-pickled onions and drizzled with a heavenly yoghurt and feta dressing before serving – a triumphant dish that's perfect for a summer gathering. Make sure you use quality raw chorizo ristra that has been approved by The Spanish Chorizo Consortium for this dish.

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These flatbreads are very easy and make a fantastic base for punchy flavours. I’ve removed the casing from the chorizo and used it as a topping, garnishing with quick pickled onions and a whipped yoghurt and feta dressing.

Ingredients

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Flatbreads
500g of strong white flour
10g of salt
30ml of olive oil
300ml of warm water
7g of fast-action dried yeast
Quick-pickled onions
1 red onion, sliced
4 tbsp of sherry vinegar
1 tbsp of caster sugar
Yoghurt and feta dressing
300g of Greek-style natural yoghurt
100g of feta
1 dash of lemon juice
1 garlic clove, crushed
Chorizo topping
6 chorizo ristra, raw, remove from their casings
To serve
parsley

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Method

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Mix all the bread ingredients together in a bowl and knead briefly, until smooth. Set aside for an hour or so in a warm place until roughly doubled in size

Preheat a griddle pan until very hot. Divide the dough into 8 evenly-sized pieces, then stretch out to the size of a pitta bread (it’s easiest to use your hands for this) – pick the dough up and let it ‘hang’ turning it around to stretch it. Cook both sides in the pan until char marks appear – a couple of minutes on each side. Set aside

To prepare the onions, add the sugar and vinegar to a small pan and heat gently until dissolved. Remove from the heat, add the onion slices and set aside while you prepare the remaining elements

Whip the yoghurt with the crumbled feta and crushed garlic. Add a pinch of salt and a squeeze of lemon juice and set aside in the fridge

Press the chorizo meat into the top of the flatbreads, making sure it goes right to the edges, then place under a hot grill for a couple of minutes until the meat is cooked through

Dress with the pink pickled onions, dressing and parsley

In association with The Spanish Chorizo Consortium

Brought to you by The Spanish Chorizo Consortium

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In association with The Spanish Chorizo Consortium

Brought to you by The Spanish Chorizo Consortium

Helen Graves

Helen Graves is a freelance food and travel writer, recipe developer and editor. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. She is based in South East London and loves carbs, cats, crabs and kebabs.