For the flatbread: Combine the yoghurt and salt in a large bowl and beat until smooth. Gradually add the flour, stirring, until a stiff dough forms.

On a lightly floured surface, knead the dough, adding a little more flour if needed, until soft and slightly sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave to rest for 30 minutes.

For the beetroot tzatziki, place the beetroot in a small saucepan and cover with water. Bring to the boil, cover and simmer for 20 - 25 minutes or until the beetroot are tender. Drain and leave to cool, then finely grate.

Toast the cumin seeds in a dry frying pan until fragrant, then add to a bowl along with beetroot and remaining tzatziki ingredients. Season with salt and pepper, mix together well and transfer to a the refrigerator to chill.

Peel strips of skin from the eggplant, from top to bottom, so it leaves a stripy pattern. Cut the eggplant into 2 cm cubes. Cut the cauliflower into 2 cm cubes too and arrange on a large baking tray in a single layer. Drizzle with 3 tbsp of olive oil and roast for 30 minutes until soft and golden. Remove from the oven and season with salt.

Place the flatbread dough on a floured surface and divide it into six balls. Roll each ball into long circle. Brush each side with olive oil and sprinkle with little salt. Heat a frying pan over a medium high heat, add the flatbreads to the pan one at a time and cook for 30 seconds and each side until they puff up and are golden in part. Turn and repeat on the other side - don’t overcook.