Homemade flatbread with spicy red pepper hummus recipe
 1 tsp coriander seeds, toasted in a dry frying pan 100ml/3½fl oz water250ml/9fl oz natural yoghurt1½ tsp dried yeast550g/1lb 3½oz strong plain flour, plus extra for dusting1 tbsp salt2 tbsp vegetable oil, plus extra for brushing 1 tsp coriander seeds, toasted in a dry frying pan 100ml/3½fl oz water 250ml/9fl oz natural yoghurt 1½ tsp dried yeast 550g/1lb 3½oz strong plain flour, plus extra for dusting 1 tbsp salt 2 tbsp vegetable oil, plus extra for brushing 400g/14oz canned chickpeas, rinsed and drained 4 garlic cloves50g/2oz tahini paste3 lemons, juice only100g/3½oz Peppadew peppers or sweet pickled chilli peppers from a jarextra virgin olive oil, to tastesalt and freshly ground black pepper 400g/14oz canned chickpeas, rinsed and drained 4 garlic cloves 50g/2oz tahini paste 3 lemons, juice only 100g/3½oz Peppadew peppers or sweet pickled chilli peppers from a jar extra virgin olive oil, to taste salt and freshly ground black pepper 6 olives1 red chilli, chargrilled 6 olives 1 red chilli, chargrilled Method Toast the coriander seeds in a dry frying pan over a medium heat for 1-2 minutes, until they turn golden-brown.Transfer the toasted seeds to a pestle and mortar and lightly crush them.Place the crushed coriander seeds into a pan with the water and bring to the boil.Place the yoghurt into a bowl and add the yeast.Pour the coriander seeds and water into the yoghurt mixture and stir well.Add 200g/7oz of the flour and use your hands to combine well. Cover the bowl and leave to prove for 25 minutes (preferably somewhere warm, but this isn't essential).Turn the dough out onto a lightly floured surface. Add the salt, oil and remaining flour and mix well to completely combine.Place the dough back into its bowl, cover and leave to prove for one hour. (The dough should have nearly doubled in size.)Turn the dough out onto a lightly floured surface and knead it lightly for one minute.Divide the dough into six and roll into little balls.Roll each ball out flat to 10cm-12.5cm/4in-5in circles.Heat a griddle pan or large shallow pan. Brush each circle of dough with a little oil and cook the flatbreads for about 30 seconds on each side, or until golden-brown all over.For the hummus, place all of the hummus ingredients, except the oil, into a food processor and blend until smooth.With the food processor motor running, add a steady stream of oil, to loosen the mixture, until at the consistency of your choice. Transfer the hummus to a dish or bowl and garnish with the olives and chargrilled chilli.To serve, place the bowl of hummus onto a large plate and place the flatbreads around the bowl. Toast the coriander seeds in a dry frying pan over a medium heat for 1-2 minutes, until they turn golden-brown. Toast the coriander seeds in a dry frying pan over a medium heat for 1-2 minutes, until they turn golden-brown. Transfer the toasted seeds to a pestle and mortar and lightly crush them. Transfer the toasted seeds to a pestle and mortar and lightly crush them. Place the crushed coriander seeds into a pan with the water and bring to the boil. Place the crushed coriander seeds into a pan with the water and bring to the boil. Place the yoghurt into a bowl and add the yeast. Place the yoghurt into a bowl and add the yeast. Pour the coriander seeds and water into the yoghurt mixture and stir well. Pour the coriander seeds and water into the yoghurt mixture and stir well. Add 200g/7oz of the flour and use your hands to combine well. Cover the bowl and leave to prove for 25 minutes (preferably somewhere warm, but this isn't essential). Add 200g/7oz of the flour and use your hands to combine well. Cover the bowl and leave to prove for 25 minutes (preferably somewhere warm, but this isn't essential). Turn the dough out onto a lightly floured surface. Add the salt, oil and remaining flour and mix well to completely combine. Turn the dough out onto a lightly floured surface. Add the salt, oil and remaining flour and mix well to completely combine. Place the dough back into its bowl, cover and leave to prove for one hour. (The dough should have nearly doubled in size.) Place the dough back into its bowl, cover and leave to prove for one hour. (The dough should have nearly doubled in size.) Turn the dough out onto a lightly floured surface and knead it lightly for one minute. Turn the dough out onto a lightly floured surface and knead it lightly for one minute. Divide the dough into six and roll into little balls. Divide the dough into six and roll into little balls. Roll each ball out flat to 10cm-12.5cm/4in-5in circles. Roll each ball out flat to 10cm-12.5cm/4in-5in circles. Heat a griddle pan or large shallow pan. Brush each circle of dough with a little oil and cook the flatbreads for about 30 seconds on each side, or until golden-brown all over. Heat a griddle pan or large shallow pan. Brush each circle of dough with a little oil and cook the flatbreads for about 30 seconds on each side, or until golden-brown all over. For the hummus, place all of the hummus ingredients, except the oil, into a food processor and blend until smooth. For the hummus, place all of the hummus ingredients, except the oil, into a food processor and blend until smooth. With the food processor motor running, add a steady stream of oil, to loosen the mixture, until at the consistency of your choice. With the food processor motor running, add a steady stream of oil, to loosen the mixture, until at the consistency of your choice. Transfer the hummus to a dish or bowl and garnish with the olives and chargrilled chilli. Transfer the hummus to a dish or bowl and garnish with the olives and chargrilled chilli. To serve, place the bowl of hummus onto a large plate and place the flatbreads around the bowl. To serve, place the bowl of hummus onto a large plate and place the flatbreads around the bowl.