So, the question on my lips today as I looked hopefully into my fridge – What to make for lunch? Lean pickings as Thursday is usually my big shop day, so we’re down to the dregs.

At the back of the fridge lurked a little tub of houmous. There is hope.

But no pitta bread.

How to elevate a little tub of shop-bought houmous to make a substantial lunch?

Home-made flatbreads.

A quick search and I found a starting-point recipe that I could improvise. This was the perfect example of a little bit of lunch prep that could be done in advance – make the dough, leave it to rest; chop the crudités, go back to work. Then, when you’re ready for lunch, shape and roll the flatbreads and cook them while you assemble the lunch.

As I was making the effort with the flatbreads, I’ve also decanted the houmous into a nice bowl and added a drizzle of oil. Of course, homemade houmous would be great too!!

For the flatbreads, I improvised from a recipe found on BBC Good Food – Easy flatbread recipe. I’ve used this as a reference point for quantities rather than ingredients, as their’s was a gluten-free recipe that used cumin seeds for flavour.

I didn’t have any cumin seeds, only ground cumin, so I opted for chia seeds instead but this added nothing in flavour only texture. I think Nigella seeds would be ??

• 400g self-raising flour
• 300ml mix of 1/2 milk 1/2 Greek yoghurt
• 1tbsp chia seeds
• Extra water to mix if needed

I mixed it into a dough and left it to rest under the upturned mixing bowl on the worktop – while I went back to work!

When I was ready to cook, I divided it into 8 pieces and then rolled it out into the flatbread size and shape.

Then, each was cooked individually in a non-stick pan, a minute or two on each side.