Natural Yogurt Flatbreads with Spiced Sweet Potato & Pepper Stew

Start by getting your stew on… chop the red onion into small rough pieces. Add to a heavy pan & saute until soft.

Add the roughly chopped garlic & cumin seeds. Cook for a few minutes making sure the garlic doesn't burn. Add your remaining spices & stir.

Chop your red peppers into 1 inch pieces as well as the sweet potato. Add to the pot, mix around, then add the tinned tomatoes & the same amount of water.

Cook for 40 mins on a low heat until reduced, stir regularly to avoid sticking to the bottom of the pot.

While your stew is cooking, make the flatbreads:

Add all the flatbread ingredients into a bowl & lightly bring together with a spoon.

Divide into 6 flat and round flatbread that are roughly the same size.

Heat the olive oil & butter in a frying pan until hot. Add the flatbreads & cook until golden brown, then flip over & cook for another 4-5 mins to make sure they are cooked through.

Serve everything along with a dip of your choice.