Mark's Flatbread with a selection of dips

To make the bread, add the flour, dried yeast and salt together in a bowl using your hand (or in a mixer if you have one). Now add the olive oil, yoghurt and warm water together. Mix well until a wet dough is achieved. Knead for 2 minutes by hand. Put the dough in an oiled bowl, cover with a cloth and leave in a warm place for 1 hour to double in size.

To make the hummus, add the chickpeas, lemon, garlic clove, cumin, coriander and salt to a blender. As it is blending to a paste, slowly add the sesame oil until a smooth purée consistency is achieved

To make the yogurt, place the yogurt in a j-cloth or clean towel, rest in a sieve over a bowl, and leave in the fridge for 2 hours for the excess water content to drip into the bowl. Mix the thickened yogurt with the harissa paste, season with salt and lime.

Tip the dough onto a floured bench and knock it back. Cut the dough into 6 pieces. Use your  hands to flatten it into shapes about 1 cm thick.

Brush the pan with a little oil. Add the dough to the hot pan and cook for 2 minutes on each side.