Lahmacun flatbread

Ready in 15-20 minutes Makes about 12

2 cups flour

1 cup natural yoghurt 1 tsp salt

SESAME THYME OIL

¼ cup extra virgin olive oil

1 Tbsp dried thyme

¼ cup sesame seeds, toasted

1 tsp chilli flakes

1 tsp flaky salt

2 tsp cumin seeds, toasted (optional)

To make sesame thyme oil, shake or stir all ingredients together in a small jar or jug. To make flatbreads, mix flour, yoghurt and salt in a large bowl to form a soft, pliable dough. If not cooking at once, the dough will keep in the fridge, wrapped in baking paper, for up to a day. When ready to cook, take smallish golfball-sized pieces and roll as thinly as possible on a floured board. They should be almost paper-thin. Preheat a heavy-based frying pan and drycook over medium heat until puffed (about 1 minute). Flip and cook the other side. Remove from pan and brush with a little sesame thyme oil. Repeat with remaining dough.

Match this with ... Villa Maria Attorney Marlborough Pinot Noir 2019 ($119)

Produced from a parcel of certified organic fruit that winemaker Helen Morrison and her team deemed the dux of the vintage, it was designed to commemorate the 60th anniversary of Villa’s first harvest back in 1962. Hand-picked, cold-soaked for a week, gently fermented with wild yeasts and matured for 15 months in mostly older, seasoned oak, it was then bottled unfined, unfiltered and in vegan-friendly fashion. Heady and sensuous to sniff and sip, with exotic spices, layers of black tea, cherry, tamarillo and juicy, pomegranate encased in earthy, smoky oak. Wow. villamariawines.com

— Yvonne Lorkin

ANNABEL SAYS: I love this Turkish-style flatbread, it’s one of those “something out of nothing” recipes that delivers so much more than the sum of its ingredients. Sometimes I add 1-2 tsp of cumin seeds.