Chorizo flatbreads with pink pickled onions and feta yoghurt
by
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
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
Discover more:
Go to Comments
Chorizo flatbreads with pink pickled onions and feta yoghurt
