Dissolve the yeast in the lukewarm water and then whisk in the honey. Leave the mixture for 10-15 minutes until it starts to activate indicated by the mixture starts to foam.
In a bowl combine the flours and seeds – I usually only use Cumin Seeds. I have a Kitchen Aid so I put it on ‘speed 1’ and let the mixer combine the ingredients which also makes a well in the flour mixture.
Gradually (and slowly) add the liquid mixture to the flour. I increase the speed to ‘2’ for this stage. Once the dough starts to form add in the Olive Oil and Yogurt. You are looking for a non-sticky dough, so let the Kitchen Aid knead the dough for around 10 minutes.
Form the dough into a ball, put it back into the bowl and cover. Leave for about 1-1 1/2 hours until it doubles in size.
When the dough is ready, remove it from the bowl and form into a sausage shape. Divide the dough into 4-6 pieces (depending on how large you like your flatbread). Flour a smooth surface and roll out each piece of dough into a rough circle.
If you are using a BBQ to cook the flatbreads, oil each side of the dough with some olive oil. Add to the direct side of the grill for around a minute on each side. I normally flip them when they start to bubble.
Serve sprinkled with some sea salt and serve. I really enjoy using these flatbreads as a base for kebabs but they are equally good as a side and having them to dip in houmous or tzatziki.