Yoghurt flatbreads with grated tomato salsa, chilli syrup and curried onions

Ingredients Makes 4 flatbreads

Dough

200g self raising flour

200g yoghurt

1 tbsp olive oil

1 tsp baking powder

1½ tsp apple cider vinegar

1 tsp soft brown sugar

¾ tsp fine salt

Curried onions

110g unsalted butter

2 onions, finely chopped (440g)

¾ tsp fine salt

3 tbsp olive oil

1½ tsp medium curry powder

Salsa

3 extra ripe tomatoes (460g)

1½ tsp Calabrian chilli paste

1 garlic clove, finely grated/crushed

2 tsp lemon juice

¼ tsp fine salt

1½ tbsp olive oil

Chilli syrup

1 scotch bonnet

1 jalapeno

1 guajillo chilli

1 habanero chilli

80g maple syrup

Toppings

1 bunch spring onions

250g full fat ricotta

Method

Add all the ingredients for the dough to a bowl and mix until combined. Tip onto an oily surface and knead for 5 mins. Oil the bowl and the dough, return the dough to the bowl and cover with a tea towel. Set aside for 20 mins.

Meanwhile make the onions. Add 30g of the butter, onions, fine salt and 3 tbsp of the oil to a large, non-stick saute pan on a medium heat. Cook for about 28 minutes, stirring often, until soft and deeply golden-brown. You’re after a slow, deep caramelization here, so don’t be tempted to turn the heat up to speed up that process. If the onions are burning or becoming crispy, lower the heat. When the onions look like deep amber jewels, remove from the heat, stir in the curry powder and set aside.

While the onions are cooking, put the remaining 80g of butter in a medium saucepan on a medium heat and gently until browned and smelling caramelised. Once the onions have finished cooking, add them to the saucepan with the butter and set aside.

Preheat the oven to 230C fan.

Place the spring onions on a heatproof tray and season with oil and salt. Transfer to the oven and cook until nicely charre on both sides (turn halfway)

Place the chillies in a heatproof pan in the oven until blackened in patches, turning every now and then. Remove from the oven. Pour over the maple syrup which will bubble away, then transfer to a bowl to stop the syrup cooking. Set aside to infuse.

For the salsa, halve the tomatoes and scoop out the seeds. Grate the tomatoes using the large holes of a box grater. Discard the skin and mix the pulp together with the chilli paste, garlic, lemon, salt and olive oil.

On a lightly floured surface, divide the dough into 4 equal pieces. One at a time, stretch into a 14cm flatbread. Continue with the remaining pieces of dough, then leave to rest for 5 mins. Transfer to a large, flat tray. Cook until puffed and up and lightly charred, about 6 mins.

Gently warm the onions so the butter liquifies. Squeeze the chillies into the syrup.

Top the flatbreads with the salsa, followed by spoonfuls of the ricotta. Spoon over the onions and melted butter, then drizzle over some chilli syrup. Roughly chop the green ends of the spring onions and arrange over the flatbreads. Finish with flaked salt and serve.