170g/6oz self-raising flour, plus extra for dusting
pinch salt
½ tbsp fresh thyme leaves
85g/3oz Wensleydale cheese, grated
1 tbsp clear honey
1 tbsp yoghurt
1 tbsp olive oil
2-4 tbsp milk
1 tbsp olive oil
2 tsp balsamic vinegar
150g/5½oz baby spinach leaves, washed and dried
Preheat the oven to 220C/425F/Gas 7.
For the flatbread, mix together the flour, salt, thyme and cheese in a large bowl.
Make a well in the centre and add the honey, yoghurt, olive oil and enough milk to bind.
Knead briefly on a clean, lightly-floured surface until the dough is smooth.
Roll out to 1cm/½in thick and place on a non-stick baking sheet dusted in flour.
Bake for 10-12 minutes, or until the base of the bread sounds hollow when tapped.
For the dressed spinach salad, whisk the olive oil with the balsamic vinegar in a small bowl. Place the spinach leaves in a large bowl, pour over the dressing and mix well.
To serve, transfer the salad to a serving plate with the warm bread.
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