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1
Make the flatbreads: Melt 1/4 cup butter and set aside to cool slightly. Combine the flours, salt, and yeast in a bowl. Mix with a wooden spoon to combine. Add the melted butter and water. Mix until a dough forms. Turn onto a lightly floured surface and knead for about 5 minutes until smooth, re-flouring as necessary if it gets too sticky. Melt 1 tablespoon of butter and add to a clean bowl. Add the ball of dough and roll around to coat. Cover the bowl and leave to rise until it's doubled in size, 45 minutes to 1 hour.
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2
When the dough is almost ready, set a large cast-iron skillet over medium-high heat. Melt the rest of the butter.
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3
Divide the dough into 6 even
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4
ish
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5
pieces. Using floury hands, stretch one dough piece into a 7 x 6-inch rectangle (no need for it to be perfect!). Brush one side with butter, then add the dough to the pan, greased side facing down. Brush the top with butter. Cook for 4 minutes until deeply browned, then flip and cook another 4 minutes.
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6
Repeat with the remaining dough pieces.
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7
Top the cooled flatbreads. Add small plops of tomato jam (see below), evenly distributed, followed by slices of cheese, followed by olives, followed by oregano. Cut each flatbread into smaller pieces.
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8
To make the jam: Set a large (roughly 12-inch) skillet over medium heat. Add 2 tablespoons olive oil, then 1 1/2 cups chopped yellow onion. Season with a pinch of salt. Saute, stirring occasionally, until soft-about 10 minutes. Add 1 (15-ounce) can diced tomatoes, 1 cup sugar, and 1 tablespoon white vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail-about 25 minutes. Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for two-three weeks.
