Flatbreads with aromatic pepper paste

Ingredients

• 160 g plain flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 100 g Greek yoghurt
• 1 tbsp olive oil
• 3 red peppers, roasted and peeled
• 100 g chipotle adobo, tinned
• 2 garlic cloves, chopped
• 1 tbsp lemon juice
• 2 tbsp Kikkoman Teriyaki Marinade
• 6 anchovy fillets, drained and chopped
• 150 g cherry tomatoes, halved
• 10 g fresh basil leaves, for garnish (optional)
• 1 tbsp olive oil, for drizzling