Caramelised shallot flatbreads with a tahini yoghurt dressing

Ingredients

• 350 g self raising flour, plus extra for dusting
• 1 tsp baking powder
• 350g natural yoghurt
• 2 tbsp olive oil
• 1 tsp coriander seeds, crushed
• 1 tbsp butter
• 400g shallots, peeled
• 150ml stock
• 2 tsp honey
• 2 sprigs of fresh thyme
• 150 grams Greek yoghurt
• 100g tahini
• Small handful fresh flatleaf parsley, chopped
• Small handful mint, chopped
• Grated zest of 1 lime