These flatbreads are easy and quick to make, a versatile family favourite. Serve alongside some fried slices of halloumi for a salty/sweet breakfast feast. Add dried or chopped hard-stemmed herbs (thyme, rosemary or sage) or various spices to the mix – find your own favourite combination. The yogurt in this dough gives a gorgeous milky tang to these failsafe flatbreads.

Method:

• Mix the flour, baking powder, yogurt, sesame seeds, figs (if using) and a pinch of salt in a bowl to form a cohesive dough, adding a bit more flour if it’s too wet. Cover and put to one side.
• Beat the butter and honey together, adding a pinch of salt if the butter is unsalted. Put to one side where it will remain soft.
• Tip the dough out on to a lightly floured work surface and dust with a little flour. Knead lightly for 1 minute, then divide into eight equal pieces.
• Put a griddle or frying pan on a medium heat.
• Dust a rolling pin and the work surface lightly with flour then roll each piece of dough out into a disc about 10cm across.
• Cook each flatbread in the hot pan for about 1–2 minutes on each side, until slightly puffy and charred in patches, then put to one side, covered with a clean cloth, while you cook the rest.
• Serve spread with the honey butter, with additional honey drizzled over the top and yogurt on the side.