Flatbreads with chorizo, onions, smoked scarmorza and smoked paprika dressing

Flatbread dough
200g plain flour
200g spelt flour or medium wholemeal
7g instant dried yeast
½ teaspoon salt
25ml good local rapeseed oil or olive oil
75ml buttermilk
150ml lukewarm water

Mix the flours with the yeast and the salt and make a well in the middle. Add the oil, buttermilk and water and mix to a dough – add a little more water if necessary.
Turn onto a floured surface and knead for 5 minutes. Place in a lightly oiled bowl and cover for an hour.

Chorizo and onion topping with scarmorza cheese
100g sliced chorizo
1 tablespoon oil + more for cooking the flatbreads
4 onions, finely sliced
125g coarsely grated scarmorza cheese or substitute cheddar

Heat the oil in a pan and add the chorizo. Cook for a minute then add the onions. Cook gently until golden and soft.
Divide the dough into 4 and roll each piece into a thin circle.
Add a tablespoon of oil to a large frying pan and when hot add the flatbread. When bubbles appear flip over, lower the heat and spoon over a quarter of the chorizo mix and scatter over a quarter of the cheese. Place a pan on top and cook for about 4 minutes or until cheese has melted and bottom is cooked.

Smoked paprika dressing
150ml sour cream
1 teaspoon sweet smoked paprika
Salt and pepper to taste
Whisk together and drizzle over the hot flatbreads.