Flatbread:
200g all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of salt
150 ml water
Spread:
1 tub of Gourmet Club Moroccan lentil and harissa hummus
fresh rocket
3 roasted and marinated peppers, cut into smaller pieces
6–7 sun-dried tomatoes, cut into smaller pieces
about a cup of pitted black olives
about 100g feta cheese
black pepper

To make the flatbread, mix the flour with the spices. Add the water while stirring. Knead the dough until even. Divide it into six smaller balls and roll each into an oval shape, as thin as possible. Heat a dry pan (both cast iron and non-stick pans are suitable) on the stove until quite hot and fry the flatbreads one by one until brown on both sides. This takes about 1 minute each side.