Mix the flour, baking powder, bicarbonate of soda and salt in a mixing bowl.
In a seperate bowl, combine the tahini with the hot water to thin it down.
Add the tahini mixture, yoghurt and most of the water to the dry ingredients and mix to combine. You may need to add more water if the mixture is too dry.
Knead the dough gently for a few minutes until it becomes soft and smoother. If it is very wet and sticky you can add a little more flour.
Cover the bowl and leave it to rest for 10 minutes.
Once rested, divide the dough into balls (I usually make mine around 80g each) and cover them whilst you cook the first one.
Heat a dry frying pan until hot. Meanwhile roll out one of your balls of dough on a floured board until it is around 5mm thick. I sprinkle a few black onion seeds over as I roll to gently press them into the dough.
Brush the surface with a little water and place it in the pan wet side down. It will start to bubble. Turn after around one minute and cook the other side until both sides until they are bubbly and slightly spotted brown.
Keep your Flat-Bread warm whilst you roll out and cook the remaining balls.
