Homemade flatbreads w/harissa

I've been getting quite into my bread making of late and this is a recipe I picked up for flatbreads. They are oh so tasty and really not that difficult to make. I much prefer homemade to shop bought - there really is no comparison. Great with falafel or for homemade takeaway style kebabs (see other recipe)!!

flatbread ingredients:
300g strong white bread flour
7g packet of dried yeast
110ml of warm water
110ml of low fat greek yogurt/natural yogurt
1/2 tsp sea salt
1tbsp of olive oil
optional: cumin seeds or carraway seeds

harissa ingredients:
2 red chillies
2 cloves of garlic
pinch of sea salt
handful of coriander, chopped
1tsp ground cumin
1tsp paprika
25ml olive oil

to serve:
low fat greek yogurt
squeeze of lemon juice (optional)

how to make harissa:
Place chillies and garlic on a chopping board and sprinkle with the sea salt. Chop together until a rough paste texture in achieved. The salt should aid the combining into a paste.
Put chillies and garlic into a mortar and pestle.
Add the coriander, cumin and paprika and mix in.
Finally add the olive oil and give it a good mix until combined.

how to make flatbreads:
Place flour in a large bowl, add salt and mix.
Put warm water in a measuring jug and add the yogurt. Stir to combine using a fork and add the olive oil and yeast and stir until combined (don't worry if there are some small lumps of yeast).
Make a well in the moddle of the flour and pour in wet mixture.
Using a fork still to combine until there is a large ball of dough.
Remove fork and flour your hands.
Using your hands form dough into a rought ball in the bowl.
Remove dough from bowl and place on a floured worktop.
Kneed the dough for 5 to 10 minutes until soft.
Place dough back in the bowl and cover with a damp tea towel. Leave for 10-15 minutes to let the dough relax.
Put the grill on to a high heat.
Remove the dough and divide into 4.
Roll each of the portions out to about 1/2 cm thick. The dough should be quite springy. At this point if using the cumin/carraway seeds, sprinkle these over the flatbread and roll in.
Place a griddle pan on a high heat. Once smoking add one of the flatbreads and cook until bubbles form on the top.
Remove from the heat and place directly under the grill for 5 minutes. You should see the bread puff up and brown slightly on the top.
Remove from grill.
I keep the flatbreads on a plate between a tea towel while making the remaining ones. This keeps them nice and hot.

Finally, I like to serve the flatbreads and harrisa with some low fat greek yogurt. Get a flatbread and spread some harissa on it, top with some greek yogurt and voila.

enjoy...