Method

• 1.
  In an electric mixer bowl, use a spoon to mix yeast, sugar, 1/4 cup (35g) flour and 1/4 cup (60ml) warm water. Stand for 20 minutes until foamy.
• 2.
  Add the chilli, parsley and 1/2 teaspoon salt to the remaining flour. Add to the yeast mixture and combine using the mixer dough hook on medium-low speed. Gradually add 2/3 cup (165ml) warm water to just combine, then mix on high for 3 minutes or until soft and elastic. Transfer the dough to a greased bowl and cover with a tea towel, then leave in a warm place for 1 hour or until doubled in size.
• 3.
  Preheat the oven to 200°C.
• 4.
  Lightly grease 3 baking trays. On a floured surface, form the dough into a log, then quarter. Cut each quarter into 6 pieces, then roll into 2-3mm-thick ovals. Divide the ovals among the baking trays, brush with a little oil and bake, in batches, for 8 minutes or until crisp and golden, rotating shelves after 4 minutes.
• 5.
  The flatbreads will keep for up to a week in an airtight container. Serve with the split pea and coriander spread.