Chorizo flatbreads with pink pickled onions and feta yoghurt

8
45 minutes

Ingredients

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

Method

1
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
2
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
3
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
4
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
5
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
6
Dress with the pink pickled onions, dressing and parsley