Chorizo flatbreads with pink pickled onions and feta yoghurt

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

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

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

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

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

Dress with the pink pickled onions, dressing and parsley