Step 1

For the dough, combine the yeast, flour, sugar, 1 tsp salt, the olive oil and 250ml warm water. Do this in a stand mixer with a dough hook attachment for 8-10 mins, or lightly dust a surface with flour and knead until smooth and elastic. Lightly oil a clean bowl and tip in the dough. Cover and leave to rise for 1-2 hrs until doubled in size. (This may take slightly longer depending on how warm your kitchen is.)

Step 2

Meanwhile, finely slice one bunch of spring onions, then cut the other bunch in half to roughly separate the white parts from the green. Heat 3 tbsp oil in a small frying pan over a medium heat and cook the finely sliced spring onions, the garlic, chilli and nigella seeds until the garlic is fragrant and sizzling, about 2-3 mins. Strain the mixture in a fine sieve set over a bowl, reserving the oil. Tip the yogurt and 150g feta into a food processor and blitz until smooth, or do this using a hand blender. Stir in half the spring onion and garlic mixture, along with some seasoning, and chill until needed. Will keep chilled for a day.

Step 3

Lightly dust a clean work surface with flour and tip out the risen dough. Split into four pieces and shape into balls. Cover and leave to rest for 5 mins. Roll each one out as thinly as possible, then lift and stretch the dough using your hands. Heat a heavy-based or cast-iron frying pan over a medium-high heat. Brush each side of the flatbreads with the reserved garlic oil, then cook for 2-3 mins each side until puffed up and charred. Remove and wrap in a clean tea towel to keep warm and soft, then repeat with the remaining flatbreads. Toss the halved spring onions with the remaining 1/2 tbsp olive oil, and set the pan over a high heat. Cook the spring onions for 3 mins undisturbed, then shake the pan to shuffle them, doing this until charred all over. Set aside.

Step 4

To assemble, brush a little more garlic oil over the flatbreads, then top with the yogurt mixture and charred spring onions. Scatter over the remaining spring onion mixture, and the feta, then drizzle over a little more of the garlic oil, if you like.