Knead all the ingredients in a bowl for about 10 minutes until it becomes a soft dough which is sticky but doesn’t stick to your hand.

Roll it into a ball and drizzle some oil on top. Cover it with a damp cloth and let it sit for 30 minutes in a warm place.

After 30 minutes roll it out into a round shape. Then place the flatbread in a pan (with or without oil, is your choice) until it’s cooked. This takes about 2 minutes on each side on a medium heat.

In the meantime grill your eggplant and Halloumi cheese. Set these aside. Then assemble your wrap by adding a smear of hummus / yoghurt harissa and then add your eggplant, Halloumi slices, carrots, beets, tomatoes, lettuce leaves and fresh coriander. Roll it up and serve immediately! TIP: - Place the wrap on some baking sheet paper and roll it up. The sheet keeps the roll in shape, your wrap stays fresh and it’s easy to bring to work. - Use leftover vegetables or meat in this wrap. - Add tofu, tempeh or soy to veganize this wrap. If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!