Heat your oven to 200°C.

Make your flatbread dough. Pop your flour, yeast, caraway seeds, salt, olive oil and the warm water. Give it a good mix until you have a rough dough, then turn it out onto your work surface and knead for 5 mins.

Pop your dough in a lightly oiled bowl covered in a tea towel and leave to rise for 1 hour.

Peel your beetroot, then chop them into quarters. Place them on a baking tray, and drizzle with your ground cumin, ground cinnamon, olive oil, salt, and pepper. Toss to combine.

Wrap your bulb of garlic in foil, then nestle this into the beetroot roasting tray. Roast for 45 mins.

Pickle your radishes. Finely slice your radishes, then pop them in a bowl. Squeeze over the juice of half your lemon and a good pinch of salt, then mix together with your hands. Set aside to pickle.

Make your crispy capers. Heat a good glug of olive oil in a frying pan, then add your capers. Fry for around 5 mins until they are crispy. Spoon out of the oil, then drain on a baking tray lined with kitchen towel.

Once your roasted garlic is cool enough to handle, squeeze the caramelised pulp out of the skins.

Pop the garlic pulp into a bowl along with your tahini. Add the juice of your remaining lemon, then add 75ml of warm water. Whisk until you have a smooth, thick sauce. Season with salt.

Finely chop your parsley.

Back to your bread. Heat a cast iron pan or frying pan on a very high heat. Turn it out of the bowl and divide it into 8 equal sized pieces. Roll each into a 2mm flatbread shape.

Pop one at a time into your hot, dry pan and cook for a minute on each side. They should bubble and get slight char on them. Wrap the flatbreads in a clean tea towel to keep warm whilst you cook off the rest.

Spread your flatbreads with your tahini mixture, then top with your roasted beetroot and pickled radishes. Sprinkle on your capers and chopped parsley, then serve and enjoy.