Has chef ever made his own flatbread and how did he go about it?

Karen Ford, Windermere

Flat breads are a fairly straight forward recipe, with bit of mixing involved but pretty simple. You just need to make something fantastic to serve with the flat bread. Roast lamb with harissa and iceberg lettuce or grilled chicken with coriander and sesame dressing. Or how about stir fried vegetables with tiger prawn and sweet chilli sauce? For the flat breads, combine 200g plain flour, 1 tsp ground cumin, 1 tsp ground coriander and half a tsp ground cinnamon. Add a good pinch of salt, then slowly add cold water to form a firm dough. Divide the dough in six parts, then roll out thinly, about twice the thickness of a sheet of paper. Heat a non stick pan over a medium heat, then cook the flat breads in a dry pan for approximately 1 minute on each side or until you start to get a golden brown colour on the side. Don't over cook or they will begin to get to crisp. Serve with your warm topping of choice.