1

Preheat oven to 200°C. Place a baking tray in oven until very hot.

2

Meanwhile, combine 50g of yoghurt, the flour and a large pinch of salt in a small bowl until you have a soft dough. Shape into a ball.

3

Place a sheet of baking paper on a work surface and dust with flour. Tip the dough onto paper and form a 4mm thick teardrop shape flatbread. Transfer dough (with baking paper) to hot baking tray and bake for 10-12 minutes or until light golden.

4

Meanwhile, lightly spray a large non-stick frying pan over medium heat. Cook the curry paste, stirring, for 1 minute or until fragrant. Add chickpeas, tomatoes and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, covered, for 8-10 minutes or until chickpeas are soft and the tomatoes have broken down.

5

Spread two-thirds of remaining yoghurt over the flatbread. Top with half the curry (see tip). Cut in half, then serve with remaining yoghurt, sprinkled with coriander.