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1
Toast the coriander seeds in a dry frying pan over a medium heat for 1-2 minutes, until they turn golden-brown.
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2
Transfer the toasted seeds to a pestle and mortar and lightly crush them.
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3
Place the crushed coriander seeds into a pan with the water and bring to the boil.
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4
Place the yoghurt into a bowl and add the yeast.
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5
Pour the coriander seeds and water into the yoghurt mixture and stir well.
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6
Add 200g/7oz of the flour and use your hands to combine well.
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7
Cover the bowl and leave to prove for 25 minutes (preferably somewhere warm, but this isn't essential).
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8
Turn the dough out onto a lightly floured surface.
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9
Add the salt, oil and remaining flour and mix well to completely combine.
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10
Place the dough back into its bowl, cover and leave to prove for one hour.
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11
(The dough should have nearly doubled in size.
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12
).
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13
Turn the dough out onto a lightly floured surface and knead it lightly for one minute.
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14
Divide the dough into six and roll into little balls.
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15
Roll each ball out flat to 10cm-12.5cm/4in-5in circles.
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16
Heat a griddle pan or large shallow pan.
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17
Brush each circle of dough with a little oil and cook the flatbreads for about 30 seconds on each side, or until golden-brown all over.
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18
For the hummus, place all of the hummus ingredients, except the oil, into a food processor and blend until smooth.
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19
With the food processor motor running, add a steady stream of oil, to loosen the mixture, until at the consistency of your choice.
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20
Transfer the hummus to a dish or bowl and garnish with the olives and chargrilled chilli.
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21
To serve, place the bowl of hummus onto a large plate and place the flatbreads around the bowl.
