We made this Armenian lavash flatbread with wholemeal flour and crunchy poppy seed.
Stuff it with creamy hummus, grilled eggplants, and sumac flakes for a Middle East-style wrap full of flavour.
Mix the flours with salt, yeast, lukewarm water and maple syrup in a bowl.
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Work all into a smooth and elastic dough, kneading it for 5 minutes.
Let the dough prove for 40 minutes in a bowl greased with oil and wrapped in cling film.
Divide the dough into 6 pieces and then roll them into smooth balls.
Let them prove covered for 30 minutes until puffed.
Roll out each ball into a thin round flatbread, about 22 cm (9 inches) wide.
Then, brush it with water and sprinkle it with poppy and sesame seeds.
In a large skillet, cook the bread over high heat for 45 seconds on each side.
Spread the hummus over the bottom half of the wrap, and top it with baby spinach, sliced tomatoes, grilled aubergines, and sumac.
Roll the wrap and serve sliced.