Into a bowl add the plain flour, yogurt, baking powder, soda water, salt, 1 tsp of coriander seeds and 1 tsp of cumin seeds. Mix all of this together to form a dough. Mould your dough into a large ball and refrigerate for 20 minutes.
Time to get on with your filling. Drizzle some olive oil into a pan. Add your remaining coriander seeds and cumin seeds. Allow these to toast for a few minutes on a medium heat, giving them a stir. Add your Meatless Farm mince and break this up with your spoon. Once broken up, add the Marmite and mix together.
Chop up half of your parsley and add this to your pan followed by a pinch of salt and pepper.
Take your dough out of the fridge. Sprinkle some flour onto a dry surface. Break your dough up into 4. Take each piece and flatten it out with your hand, then roll it out with a rolling pin until it is roughly 1cm thick.
Add one flatbread to a lightly oiled pan. Toast for roughly 5 minutes either side (keep checking to make sure it doesn’t burn). Once finished take this out and repeat for your remaining flatbreads.
To make the salsa chop up your tomatoes and remaining parsley and add to a bowl, add a good grinding of salt and pepper and a drizzle of olive oil and mix together.
Assembly time. Lay your flatbread out, add a generous dollop of hummus followed by a spoonful of salsa, the Meatless Farm Mince, 2 green pickles and you are ready to tuck in!