Method:
-
Begin by making the flatbreads. Mix all of the ingredients together in a mixing bowl into a rough dough then tip onto a well floured surface and knead to bring it together into a soft, smooth dough. Place the dough back into the bowl and cover with cling film. Leave to rest at room temperature for 20 minutes.
-
Meanwhile, prepare the crispy chickpeas. Preheat the oven to 180ºC. Tip the drained chickpeas into a baking tray then add the olive oil, sumac and a generous pinch of salt. Shake the pan to coat the chickpeas in the oil and spices. Roast for 15-20 minutes, shaking the pan halfway through, or until golden and crisp. Leave to cool.
-
Prepare the salsa by simply mixing all ingredients together. Do the same for the mint yog.
-
Once the flatbread dough has rested, divide into 4 pieces and roll out as thinly as possible on a well floured surface.
-
Heat a heavy based frying pan over a high heat and add a drizzle of oil. Once hot, use a piece of kitchen paper to carefully wipe the base of the pan to remove any excess oil.
-
One at a time, gently lay the flatbreads into the pan and cook for 1 minute on each side or until puffed up and golden brown in places. Repeat with the oil before cooking each flatbread.
-
To serve, spread each flatbread with 1 tbsp hummus then top with the salsa and crispy chickpeas. Drizzle with the mint yog and scatter over some fresh coriander or mint.
