Charred onion & whipped feta flatbreads

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

  • Prep:25 mins
    Cook:45 mins
    plus 1 hr rising
  • Easy

Nutrition per serving

  • kcal 408
  • fat 18g
  • saturates 5g
  • carbs 49g
  • sugars 0g
  • fibre 3g
  • protein 10g
  • salt 1.4g


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


  1. Combine the flour, 1 tsp salt and the yeast in a large 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.

  2. Heat the oven to 200C/180C fan/gas 6. 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 the onions into a roasting tin with the thyme and honey. Roast for 15 mins until softened.

  3. Crumble the feta into a bowl with the yogurt, then whisk until smooth and creamy.

  4. Heat a dry frying pan over a medium heat. Divide the dough into four to six balls and roll out each into a 1cm-thick circle on a lightly floured surface. Fry, one at a time, for 2 mins on each side until cooked through and lightly charred. Top with the feta yogurt, harissa, roasted onions, a bit of extra thyme and honey, and a pinch of sea salt.

Suggested recipes from this collection...