Dhal with black-pepper flatbread

Method

1 To make flatbread, preheat oven to gas mark 6/200°C (190°C in a fan oven). In a large bowl, mix together flour, yeast and oil. Add 1tsp each sea salt and freshly ground black pepper. Gradually stir in 350ml/12fl oz tepid water to form a soft dough. Flour a surface and kneed dough for about 5 mins, or till it's smooth and springs back when pushed. Put in an oiled bowl, cover with oiled clear film, and leave in a warm place to rise while you make dhal.

2 In a large pan, cook lentils according to pack instructions, then put to one side. In another large pan, heat oil and fry garlic for 1 min, but don't brown. Then add garam masala, chilli and turmeric, and cook for a further min. Then add fried onions, tomatoes, blackeye beans and cooked lentils, and cook for about 10-15 mins, stirring, till heated through.

3 Divide risen dough into 4 pieces and roll out with an oiled rolling pin. Cook in oven directly on oven shelf for around 7 mins, till golden and slightly risen.

TIP: If you don't have blackeye beans, any tinned beans from the storecupboard will do. Why not try borlotti beans or chickpeas?