Onion Flatbread

70ml/2½fl oz vegetable oil, plus extra for griddling
1 onion, sliced
10g/¼oz dried yeast
250g/9oz plain yoghurt
150ml/5½fl oz boiling water
550g/1lb 4oz strong plain flour, plus extra for dusting
pinch salt


1. Heat two tablespoons of the oil in a frying pan over a medium heat. Add the onions and fry gently for 15-20 minutes, or until caramelised. Set aside.
2. In a large mixing bowl, mix together the yeast and yoghurt until well combined. Pour over the boiling water and stir well until smooth and combined.
3. Add the flour and mix well to combine, using your hands. Cover and set aside to prove in a warm place for 25-30 minutes.
4. When the dough has proved, add the salt, caramelised onions and the remaining oil and mix well until smooth.
5. Knock the dough back, then roll into six equal balls.
6. On a lightly floured work surface, roll out the dough balls into 10-12.5cm/4-5in discs.
7. Heat a griddle pan over a medium heat. When the pan is hot, brush the bread discs all over with a little oil and grill for 30-40 seconds on each side, or until golden-brown griddle marks appear on both sides.