Cooking instructions

For the flatbread:

1. Put the flour into a mixing bowl, then sprinkle the yeast on one side and the salt on the other. Cover each with a little flour. Make a well in the middle and add the warm water and oil. Mix well with a table knife to make a craggy dough, then transfer to a clean work surface and knead until smooth. This will take about 8–10 minutes. (You can make the dough using a stand mixer fitted with a dough hook, if you prefer).
2. Brush the surface of the dough with a little olive oil and place in an oiled clean bowl. Cover with cling film and leave to rise at (warm) room temperature for 45 minutes, until puffed up a little and almost doubled in size.
3. Preheat the oven to 220°C/200°C fan/Gas 7. Grease a large baking tray and set aside.
4. Divide the dough into four equal pieces. Shape each piece into a ball and roll out on a lightly floured surface to a rectangle or 16cm circle, about 3–5mm thick. Prick the flatbreads all over with a fork, then transfer to the prepared baking tray and bake 3-4 minutes until puffed up and golden brown.

For the fennel purée:

1. Heat a little olive oil in a saucepan and add the sliced fennel and fennel seeds. Sweat until very soft.
2. Blend the cooked fennel with crème fraiche until smooth. 
3. For the pickled red onion:
4. Bring the red wine vinegar and olive oil to the boil.
5. Pour over the red onions and allow them to absorb the vinegar for 15 minutes.

For the pickled red onion:

1. Bring the red wine vinegar and olive oil to the boil.
2. Pour over the red onions and allow them to absorb the vinegar for 15 minutes.

To serve:

1. When the flatbreads have cooled slightly, garnish them with the fennel purée, smoked salmon, pickled onions, capers, some dill and a little freshly grated horseradish.

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