Flatbread with red lentil pâté

Method

1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.
2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.
3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.
4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.