Flatbread & hummus with crème fraîche

How Maurice does it

1. 1

   In a bowl, mix 200 g flour, 200 g Greek yogurt, 1 tsp baking powder, 3 tbsp water, and a pinch of salt by hand until a dough forms.

2. 2

   Let the dough rest for 15 minutes.

3. 3

   Divide the dough into small balls and roll each out thinly on a floured surface.

4. 4

   Heat a frying pan with a touch of olive oil and pan-fry each flatbread until bubbly, then flip and cook the other side.

5. 5

   For the hummus, drain 400 g canned chickpeas and add to a tall container.

6. 6

   Add 2 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, and 3 tbsp olive oil to the chickpeas.

7. 7

   Blend with an immersion blender until smooth, adding a little water if needed.

8. 8

   Taste and adjust seasoning.

9. 9

   Transfer hummus to a bowl and add 2 tbsp crème fraîche next to it.

10. 10

    Drizzle with olive oil, sprinkle with fresh coriander and chili flakes, and squeeze a lemon wedge over the top.

11. 11

    Serve with the warm flatbread for dunking.