Sift the flour into a bowl. Add the salt and blend evenly with a hand whisk.

In a separate bowl, combine water, oil and vinegar. Pour this liquid into the flour and mix with a spoon to make a rather shaggy dough.

Switch to a stand mixer with a dough hook and work the dough for 5 minutes at medium speed until it becomes a smooth ball that doesn’t stick to the sides of the bowl.

Turn the dough onto your kitchen surface and give it a few kneads.

Divide the dough in half. Shape each piece into a ball and wrap them in cling film. Leave them to rest at room temperature for 1 hour.

In the meantime, prep the Swish chard by removing the white stalks (you can save them for a different dish). Cut the leaves into thin strips. Wash them thoroughly and shake off excess water. It is best to run them through a salad spinner.

Finely chop the onion and add it to the Swish chard. Season with salt and olive oil, and combine.

Preheat the oven to 200 °C (400 °F).

Take a round baking pan and turn it upside down. Cut out a piece of baking paper that fits on the pan. Set aside.

Roll out the first piece of dough into a round shape, just slightly larger than the lined pan. The dough should be about 2 mm (0.08 in) thick. As you roll it out, flip it over several times and use that additional flour whenever it starts to stick.

Place the rolled-out dough on the lined baking pan. Spread the filling evenly on top of the dough.

Roll out the second piece of dough and place it on the filling. Cut off any bits of either layer that are thick or overhanging.

Going around the dough, pinch and twist the bottom and the top layer of the dough together to get a wavy seam. Poke the top all over with a toothpick or a fork.

Bake for 30-35 minutes. The soparnik will inflate as it bakes at some point, but it will quickly come down. This is why we poked the dough beforehand.

Take the soparnik out and slide it onto a large wooden board. Remove the baking paper from underneath.

Combine the minced garlic with olive oil and brush the top of the still-hot soparnik with it.

Leave to rest for 10 minutes. Then cut the soparnik into diamond-shaped pieces. Use a pizza wheel knife or a regular bread knife. Eat warm or cold but on the same day.