Chorizo flatbreads with pink pickled onions and feta yoghurt

45 minutes



  • 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


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