Tune into Cook-In with Mark Moriarty on Wednesdays on RTÉ One at 8:30pm.


Serves 4
For the flatbreads:

  • 300g strong flour
  • 7g fast-action dried yeast
  • 150ml warm water
  • 20g olive oil
  • 30g yoghurt
  • Pinch of sea salt

 For the hummus:

  • 200g canned chickpeas
  • ½ lemon, juiced
  • 1 garlic clove, crushed
  • 1tsp cumin
  • 1tsp ground coriander
  • Salt
  • 200ml sesame oil

For the spiced yoghurt:

  • 200g plain Irish yoghurt
  • 2 tblsp harissa paste
  • Pinch of Salt to taste
  • Good squeeze of lime juice

*Also delicious served with previous episode Lamb curry.



  1. 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).
  2. Now add the olive oil, yoghurt and warm water together
  3. Mix heavily until a wet dough is achieved.
  4. Knead for 2mins by hand.
  5. Put the dough in an oiled bowl, cover with a cloth and leave in a warm place for 1 hour to double in size.
  6. To make the hummus, add the chickpeas, lemon, grated garlic clove, cumin, coriander and salt to a blender.
  7. As it is blending to a paste, slowly add the sesame oil until a smooth puree consistency is achieved
  8. To make the yoghurt, place the yoghurt 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.
  9. Mix the thickened yoghurt with the harissa paste, season with salt and lime. 
  10. Tip the dough onto a floured bench and knock it back . Cut the dough into 6.
  11. Use hands to flatten it out shapes about 1 cm thick.
  12. Cook for 2 mins on each side -  Brush the pan with a little oil. Add the dough to the hot pan and colour on both sides.