Honey-glazed shallot flatbreads

Method

1. Heat the oven to 170°C/fan150°C/gas 3½. Heat a griddle pan until it smokes. Toss the shallots in the oil with the paprika and some salt and pepper. Put cut-side down on the griddle pan for 2-3 minutes until char marks are visible, then turn and cook for 2-3 minutes more.
2. Spread on a baking tray, cut-side up, and drizzle with the honey. Roast in the oven for 30-40 minutes until sticky and tender.
3. Meanwhile, make the flatbreads. Put the flour and yogurt in a large bowl with the baking powder and a generous sprinkle of salt. Scatter over the thyme leaves, then mix with a wooden spoon to form a rough dough. Tip out onto a lightly floured surface and knead until smooth. Divide into 4 equal portions, then roll or pat until each is around 1cm thick.
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4. Heat the griddle over a medium heat and cook the flatbreads 2 at a time (there’s no need to oil them) for 2-3 minutes on each side until slightly puffed and golden. Cool on a wire rack while you cook the others.
5. For the yogurt, halve the cucumber lengthways, scrape out the seeds with a teaspoon (discard), then coarsely grate the flesh (no need to peel). Tip into a sieve and scatter with sea salt, then drain for 20 minutes, tossing occasionally. Squeeze out as much moisture as you can, then tip into a bowl. Add the remaining ingredients, except for the dukkah, and stir. Taste and season. To serve, spread some yogurt over the flatbreads. Top with 4-5 shallot halves, scatter with dukkah and a few thyme leaves, then serve with any remaining yogurt on the side.