Flatbread with Sardines - James Martin Chef

Ingredients

• 325g self-rising flour, plus extra for dusting.
• 125ml warm water
• 60ml plain yoghurt
• Pinch of salt
• 1 tbsp vegetable oil
• 400g tinned tomatoes
• 1 tsp Rase el Hanout
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp sumac
• 1 shallot, diced
• 2 cloves garlic, grated
• 2 tbs pomegranate molasses
• 8 sardines, butterflied
• Olive oil, to finish
• Thick Greek yoghurt
• Few sprigs coriander, chopped
• Toasted pine nuts