Ingredients

For the flatbreads:

1 tsp coriander seed

100ml water

250g natural yoghurt

7g dried yeast

550g strong plain bread flour

salt

tsp smoked paprika

30ml oil & extra oil for griddle

Pate:

500g fresh or frozen peas

300g ricotta, well drained

25g fresh mint

10g thyme

clove garlic, a nice big fat one

juice 1 lime

75ml x virgin olive oil

Method

1. dry fry the coriander seeds, then crush them a bit in a mortar and pestle. Don’t turn them into a powder, but also don’t leave them tooth breaking size. Put them into a pan with the water and bring just to the boil

2. take them off the heat and pour into a bowl which has the combined yeast and yoghurt, stir it up well

3. add the flour, oil and paprika, combine it well, use your hands, then cover and prove for 1 hour. Contrary to popular belief it doesn’t have to be somewhere warm, but it helps

4. Add the salt, then knock it back and divide it into 6, roll into little balls, then roll out on a floured board to about 100 – 125mm circles.

5. To cook the bread, brush with a little oil and either fry or place on a griddle pan for about 30 secs each side

6. PATE – simply combine all the ingredients in a processor and season well. You can make this smooth or, as I prefer, with a little texture

7. Serve a whole bread with a dollop of pate on top and a drizzle of oil and some more mint leaves