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Method

1. Sift the flour into a mixing bowl, add the salt and set aside.

2. Warm the milk and 160ml/5½fl oz water water gently in a pan over a medium-low heat, bringing it just up to room temperature. Add the yeast, sugar and the olive oil and mix well to dissolve the yeast.

3. Make a well in the flour, add the wet ingredients and mix briefly with your hand to form a rough dough. You can also do this in a freestanding mixer with the dough hook attachment.

4. Dust the work surface with 1 tablespoon of the flour, and use the other tablespoon on your hands to rub off any sticky dough. Tip the dough out onto the work surface and knead for 5 minutes (or you can knead in a mixer on a low-medium speed) until smooth and elastic.

5. Place in a clean, oiled bowl and cover with a damp tea towel. Leave to prove for around 40 minutes – you want the dough to have roughly doubled in size.

6. Meanwhile, make the topping. Place a large frying pan over a medium heat and add the oil and butter. Allow the butter to melt then add the onions with a large pinch of salt. Turn the heat down to medium-low and cook gently for about 40 minutes until the onions have turned golden and caramelised and are completely soft (if they start to crisp or darken, add a splash of water or stock, and maybe turn down the heat).

7. Once proved, tip the dough out onto a lightly oiled work surface and knock it back. Divide the dough into 8 equal balls and cover with the damp tea towel while you roll and cool them one by one.

8. Heat a frying pan over a high heat and, one at a time, roll the flatbreads to about the thickness of a two pence coin on an oiled surface and cook in a hot frying pan for 2–3 minutes on each side. You want the pan to be smoking hot to give the breads colour and make sure they rise.

9. When cooked and still hot, rub the breads with salted butter.

10. Spread a tablespoon of the caramelised onions on each flatbread, scatter over 5 or 6 pieces of olive and drape the anchovies over the top. Finish with the thyme.