Flatbreads with caramelised onion, olives, thyme and anchovies

1. 1

   Sift the flour into a mixing bowl, add the salt and set aside.

2. 2

   Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast.

3. 3

   Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. (You can also do this in a freestanding mixer with the dough hook attachment.)

4. 4

   Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic.

5. 5

   Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes - you want the dough to have roughly doubled in size.

6. 6

   Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat).

7. 7

   Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one.

8. 8

   Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2-3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise.

9. 9

   When cooked and still hot, rub the breads with salted butter.

10. 10

    Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.