Flatbreads with artichoke and lemon dip

Preheat the oven to 220°C and lightly grease a baking tray.

Place the flour, salt, yeast and olive oil in a bowl. Add the water and beat well until all water is combined.

Turn the dough out on a lightly floured work surface and knead until smooth and silky, about 5 minutes.

Divide the dough into 4 balls and roll them out into very thin sheets. Place the flatbreads on the baking tray, brush with olive oil and dust with salt. Bake until golden and crispy, about 10 – 12 minutes. Remove and leave to cool.

For the dip, place all the ingredients in the bowl of a food processor and pulse for about 1 minute until you have a chunky paste.

Tear the flatbreads into pieces and place on a serving platter. Serve with the dip.