Sift the flour into a bowl. Take out 1 tbsp and set aside. Add a pinch of salt, 1 tbsp oil and 3 tbsp warm water. Mix to make a dough, adding more water if needed. Turn out. Knead for 2-3 mins till smooth. Cover the dough with the bowl. Rest for 10 mins.
Break the cauliflower into florets. Pop the florets into a food processor and pulse till they’ve turned into fine grain-sized pieces. Tip into a bowl. No food processor? See our tip.
Tip the sun dried tomatoes into a bowl. Pour over enough boiling water to just cover them. Zest and juice the lemon. Stir the lemon zest and juice into the cauliflower. Set aside.
Peel and finely chop the onion. Drain and roughly chop the sun dried tomatoes. Quarter the tomatoes. Add them all to the cauliflower.
Finely chop the mint leaves, chives, parsley leaves and stalks. Drain and rinse the lentils. Stir the chopped herbs and lentils into the cauliflower with 2 tbsp oil. Season.
Dust your work surface with the reserved flour. Divide the dough into four pieces. Roll out each piece into a small circle, around 10cm in size. Warm a dry frying pan over a medium heat.
Add a flatbread to the pan. Fry for 1-2 mins on each side till golden. Slide out of the pan and
onto a clean tea towel. Cover to keep warm. Repeat with the remaining pieces of dough. Serve with