Grilled flatbread, anchovy and tomato

Serves 6

For the flatbreads

• 2.5 tsp dried yeast
• 700g warm water
• 120g yoghurt
• 250g wholemeal bread flour
• 600g bread flour
• 1 tbsp salt
• 0 Olive oil

For the topping

• 5 ripe tomatoes
• 1 tsp capers
• 100g olive oil
• 0.5 lemon
• 0.5 bunch parsley
• 0 black pepper
• 1 tin anchovy fillets
• 0 Celery leaves

Step 1
In a large bowl, dissolve the yeast in the warm water, then add the yoghurt.

Step 2
Add the flours, and salt, then mix with your fingertips until a dough forms.

Step 3
Cover the bowl with clingfilm and leave to rise at room temperature.

Step 4
After an hour, knead the dough until it comes away from the sides of the bowl.

Step 5
If it looks a little wet, add a bit of flour.

Step 6
Cover and chill, ideally overnight; otherwise, leave to stand at room temperature until it has doubled in size.

Step 7
An hour before serving, grate the tomatoes into a bowl using the large side of a box grater.

Step 8
Add the capers, oil and lemon juice to make a fresh tomato dressing.

Step 9
Heat a griddle pan on high, then divide the dough into six portions.

Step 10
On a floured surface, roll out each portion into ½cm-thick rounds.

Step 11
Brush the grill rack with oil, dust the flatbreads with a little more flour, then cook the breads until lightly charred on one side.

Step 12
Using tongs, turn over and cook one to two minutes longer, until cooked through.

Step 13
Add the parsley and salt and pepper to the tomato dressing right before serving, then spread it over the breads and top with the anchovy fillets.

Step 14
Garnish with celery leaves, if using, and serve.