Step 1

Add the packet of yeast, 1 teaspoon sea salt, 1 teaspoon sugar and 260g of plain flour to a mixing bowl. Mix to combine the ingredients.

Step 2

Make a well in the dry ingredients and add the 1 tablespoon of olive oil and 170ml of water. Stir with wooden spoon or spatula until a rough dough forms.

Step 3

Transfer the dough to a well-floured surface and knead for about 2 - 4 minutes until the dough is smooth and elastic.

Step 4

Lightly oil the original mixing bowl used to make the dough. Transfer the kneaded dough into the bowl and brush with a little more oil. Cover the bowl with a damp towel. Then leave to rest in a warm place to rise for 1 hour.

Step 5

Once the dough has doubled in size, cut it into 6 even pieces. Transfer the pieces to a lightly oiled baking tray and cover with a damp towel.

Step 6

Heat a large frying pan (cast iron works best) over a medium-high heat.

Step 7

Roll each piece of dough out into 1/8 inch thick circles. Drop a little olive oil into the hot frying pan and then lay down a flatbread. Cook for 2 minutes, then flip and cook on the other side for a further 2 minutes. Repeat this process until all the flatbreads are cooked.

Step 8

Place the 2 sliced onions, 1 teaspoon of sea salt and juice of 1 lemon in a small bowl. Toss to combine the ingredients evenly. Leave the onions to rest at least 10 minutes, until they have softened and sweetened.

Step 9

Combine the tablespoon of olive oil, 2 tablespoons of harissa and juice of 1/2 a lemon in a small mixing bowl.

Step 10

Bring a pan of water to a vigorous boil and tip in the sliced broccoli. Cook for 1 minute, until the broccoli has softened but still has a little bite. Drain and place back into the pan. Toss the broccoli with a little olive oil and sea salt.

Step 11

Make each flatbread by lathering a freshly prepared flatbread with a generous amount of hummus. Heap on some pickled onion and a few stems of cooked broccoli. Drizzle the flatbread with some of the harissa dressing and serve.