Sabrina Ghayour served up tasty Persian flatbread with pistachio and feta dip on Saturday Morning.

The ingredients for the flatbread: 7g sachet fast-action dried yeast, 500ml warm water, 700g strong white bread flour, plus extra, 2 tsp sea salt flakes, 75ml olive oil, 50g butter, melted and handful nigella or sesame seeds, to garnish.

For the dip: 100g shelled pistachio nuts, 75ml olive oil, 300g feta, handful fresh dill, leaves picked and roughly chopped, 1 garlic clove, crushed, 1 long red chilli (of medium heat), roughly chopped, 3 large tbsp Greek-style yoghurt and 1 lemon, finely grated zest only, plus juice of ½ lemon.

See recipes by Sabrina in her book titled: Flavour: The new recipe collection from the SUNDAY TIMES bestseller available from Amazon now.