Instructions

1. For the flatbreads; Cream together the yeast with the sugar and 2 tablespoons of the water.
2. Sift the flour and salt into a large bowl, add the yeast mixture, oil and sufficient water to make a soft but not sloppy dough. Knead for 3 minutes.
3. Put the chickpeas into a magi mix and blend to a rough paste, stir in the cumin and coriander and nigella seeds.
4. Mix the chickpeas and spices with the dough and knead for another 2 minutes or until springy and elastic.
5. Place in a lightly oiled bowl or bag and allow to double in size.
6. Preheat an oven to 225°C/450°F/gas mark 8. Preheat baking sheets in the oven.
7. Divide the dough into 8-10 pieces and roll out on a floured surface to rough oval shapes about ½ cm thick.
8. Cook the bread on the heated baking sheets for about 15 - 25 minutes, depending on thickness.
9. For the dip; Mix together the tahini, lemon juice, salt and garlic powder. Add enough water to make a loose dipping sauce and adjust the seasoning with Maple syrup as desired. Serve on the side of the flatbreads or drizzled over them.