Mix all the ingredients to a dough, then knead until smooth and strong – about ten minutes. Leave in a covered bowl to double in size – about an hour, if your house is nice and warm. Take squash-ball sized pieces of dough, roll them into balls, then roll out using a rolling pin and plenty of flour to about 2mm thick. Cook in a hot, dry frying pan for about 30 seconds on each side. If you have a blowtorch, use it at the same time to char the bread – it will make it puff up lots as well. Serve while still warm, or reheat wrapped in foil in a hot oven.
Toast the cumin seeds in a dry pan over medium heat until fragrant. Crush in a pestle and mortar or spice grinder. Grate the garlic and add to a food processor with the rest of the ingredients. Blend to a rough paste, then taste and adjust the seasoning. Tip onto a large plate and dress with olive oil.
Roughly chop the herbs. Tip the yoghurt onto a large plate, throw over the herbs and seasoning, stir a little, then dress with plenty of olive oil.
Toast the almonds in a dry frying pan, then remove. Add the spices and chilli and toast until they start to pop. Add to the almonds along with the finely chopped garlic. Transfer to a serving dish.
«Vary the spices and nuts in the dukkha according to what you like. Fresh or dried mint is good.»