Lemon and Coriander Hummus with Easy Wholemeal Flatbreads

For the Hummus

In a blender add all the ingredients and blitz until you have the right consistency, taste and adjust if needed.
Transfer to a dish and make a swirl with your finger, drizzle flavoured oil in the swirl (I used chilli, recipe here) cover with cling film and set aside in fridge for flavours to infuse.

For the Flatbreads

Place the flour and salt in a large bowl and trickle in the water bit by bit mixing with a finger as you go.
Add the oil and knead the dough for around 5 minutes - you are aiming for a soft dough. If it is too sticky add a little more flour, if it is too dry add a splash of water.
Divide the dough into six balls, or 4 for wraps
On a clean surface, roll each ball of dough one at a time using a rolling pin. Turning as you go to stop sticking and to get a fairly round shape.
Heat a large frying pan. Take a sheet of kitchen paper and rub a little olive oil onto the surface of the pan. Cook each flatbread for about two minutes on each side. The flatbread should have turned lighter in colour and may have a few spots of brown.
Keep the cooked flatbreads warm, wrapped in foil on a plate until the others are cooked. Serve with the hummus.