'Laban' bi ajeen with yoghurt and onion

Inspired by the ubiquitous Lahme bi ajeen, but the lahme – meat- became laban – yoghurt- with brown onions! So quick and so utterly delicious. 

 Serves 4

 Freshly baked flatbreads or ready made
200 g Greek or Turkish yoghurt
2 large onions
2 pointed red peppers
olive oil
2 spring onions 
Aleppo pepper
paprika powder
cumin

Warm the flatbreads on a griddle. Mix the yoghurt with some salt. Chop finely the onions and fry caramelised and golden in some olive oil : take your time! Season with salt. Gril the peppers until black and soft, peel off skin and chop. Add to the onion mixture. Finely chop the spring onions. Spread the flatbreads with a generous layer of the yoghurt, divide the onion mixture over it. Sprinkle with some olive oil, spring onion and Aleppo pepper or chili, some paprika and cumin..