400g/13oz plain flour
2 teaspoons sea salt
1 teaspoon instant yeast
2 tablespoons oil
330ml/ 11 fl oz lukewarm water
2 onions, cut into half moons
2 tablespoon oil
1 tablespoon light brown sugar
1/2 teaspoon ground cumin
2 tablespoons balsamic vinegar
250g/8oz chard leaves, shredded
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.