Flatbreads are the simplest and oldest form of bread making.
They are made in slightly different ways all over the world and are given different names, such as tortilla in Mexico and chapatti in India.
A flatbread is simple bread made from flattened dough. Many flatbreads, including this recipe, are made without yeast.
Peel and chop the garlic and onion.
Cut the tomatoes in half.
Heat the oil in a small saucepan and add the onion and garlic.
Cook gently for 4 minutes, stirring occasionally.
Add the tomatoes and cook for 2 minutes. Remove from the heat.
To make the flatbreads, sieve the flour into a mixing bowl and add the black pepper.
Add the yoghurt and stir until mixed.
Tip out onto a clean, floured surface and knead gently until smooth.
Divide the dough into 4 and make into balls.
Lightly dust the worktop with flour and, using a rolling pin, roll out each ball to the size of a saucer.
Heat a non-stick frying pan and cook the flatbreads one at a time until they are crisp and golden. They will take 3 minutes each side. Be careful to turn down the heat once the breads have started cooking. Wrap them in a clean tea towel to keep them warm.
Now add the vinegar, black pepper and honey to the tomato mixture. Cook for a further 2 minutes, stirring carefully.
Serve each flatbread topped with the tomato mixture and garnished with a sprig of rosemary, basil or parsley.
• Be careful to not get the frying pan or griddle pan too hot or the flatbreads will burn.
Wash and chop the ingredients up to 4 hours in advance and store, covered, in the fridge.
Cool and store the flatbreads and tomatoes separately in the fridge for up to 12 hours.
When you are ready to eat them, gently heat the flatbreads in the non-stick frying pan until piping hot. The tomatoes can be reheated in a small saucepan for 3–4 minutes.
