Flatbread With Onion and Chard

serves 4

400g/13oz plain flour

2 tsp sea salt

1 tsp instant yeast

2 tbsp oil

330ml/ 11 fl oz lukewarm water

2 onions, cut into half moons

2 tbsp oil

1 tbsp light brown sugar

1/2 tsp ground cumin

2 tbsp balsamic vinegar

250g/8oz chard leaves, shredded

To Serve

150g Anster cheese, thinly sliced/ grated

Dried chilli flakes

Freshly ground black pepper

• Sift the flour and salt into a large bowl and make a well in the centre. Stir the yeast and oil into the lukewarm water and pour into the well. Mix to form a soft but firm dough, then transfer it to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for 45 minutes.
• Preheat your oven to 220C/400F/ Gas 6 then knock back the dough by punching it with your fist. Divide it into 4 even balls and roll each ball into large long ovals about 3mm-4mm thick. Place on an oiled baking sheet.
• Pour the oil into a frying pan and fry the onions over a medium- high heat for 5 minutes, stirring occasionally. Reduce the heat to low and gently cook until golden, soft and caramelised. Add the sugar, cumin and balsamic vinegar and allow to reduce, stirring for 2-3 minutes. Add the chard and season to taste. Remove from the heat and spread evenly over the flatbreads.
• Bake the flatbreads in the hot oven for 20 minutes. Once baked top with the cheese, season with dried chilli and pepper and serve immediately.