Flatbread with Spring Onions

Method

For the Bread:

Mix in flour, yeast (mix room temperature water with the yeast, and sugar to make it work before mixing with the other ingredients), salt and olive oil.

Mix the other ingredients together while slowly adding water to bring it to a doughy consistency.

Once the dough starts leaving the sides of the container means that its coming together. You can either do this in a kitchen aid or by hand (knead the ingredients together with your fingers).

If you are using your hands keep kneading the dough till it stops sticking to your fingers.

Roll into a ball and leave to rest for 1/2 an hour or 45 minutes in a warm place till the dough has doubled in size. Cover the dough in cling film.


For the Topping:

Season the spring onions with sea salt and olive oil.

Slice the tomatoes into wedges and put in the mixer with garlic, green chilly, fresh oregano, salt and pepper, sugar and olive oil and mix into a nice luscious sauce.

Transfer into a bowl.

Grill the spring onions for a few minutes till lightly charred.

Roll the dough out on a baking tray.

Spread the sauce and put the spring onions on top. Sprinkle with Parmesan cheese and blue cheese and bake at 220 degrees Celsius for 15-29 minutes.