Serves 4

200 Grams All Purpose Flour

1 Heaped Tbsp Baking Powder

1 tsp Baking Soda

Pinch of Salt

125 Grams Greek Yogurt or Labneh

45 ml Olive Oil

4 Shallots, Peeled and Thinly Sliced

1/2 tsp Cumin Seed

1/2 Tsp Coriander Seed

1/2 Tsp Fenugreek

Salt and Pepper

For the dough - In a bowl combine the flour, baking powder, baking soda, salt and yogurt. Mix with your hand until a dough forms. Turn out onto a surface and knead with your hands for a minute or two. If the dough is a bit wet (depending on the consistency of the yogurt) add a bit more flour. Portion into four equal pieces and set aside to rest.

Meanwhile, heat the olive oil in a pan over medium heat. Add in the shallots and spices. Reduce the heat to low and cook, stirring occasionally, until the onions are caramelised and sweet. Add a splash of water if needed to prevent burning. Allow to cool slightly.

Roll out each portion of dough to about 1/8 inch thick. Add a couple spoonfuls of the onion mix to the lower half of the dough, leaving a border. Fold the top portion of dough over the lower, press out any air and pinch the edges to seal. Continue with the remaining dough.

Heat a large pan or skillet over medium high heat. Add in a heaped tablespoon of butter or ghee. Place the flatbreads in the pan and cook on each side until golden brown. Serve hot!