1. 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.

2. Place the dough back into the bowl and cover with cling film. Leave to rest at room temperature for 20 minutes.

3. 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.

4. 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.

5. Next, prepare the salsa by simply mixing all ingredients together. Do the same for the mint yog.

6. Once the flatbread dough has rested, divide into 4 pieces and roll out as thinly as possible on a well floured surface.

7. 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.

8. 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.

9. 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.

These flatbreads with tomato salsa and mint yoghurt will give you a pre- and probiotic boost