Peel the potatoes, reserving the peels, then cut into small chunks and cook in a pan of boiling salted water for 12-15 mins until tender. Drain and leave to steam-dry for 5 mins before roughly mashing.

Mix the flour, 1 tsp salt, the yeast, herbs and 250ml warm water into the mash until you have a shaggy dough. Tip onto a lightly floured surface and knead for 5-8 mins until smooth and elastic. Cover and leave to rise in a warm place for 1-2 hrs until doubled in size.

For the soup, heat 2 tbsp of the oil in a large saucepan over a medium heat and cook the onions with a pinch of salt for 10-12 mins until soft. Stir in the garlic, tomato purée and 1 tsp paprika. Cook for 5 mins until caramelised. Add the bulgur, lentils, veg, stock and reserved potato peel. Bring to the boil, cover and simmer for 20-25 mins until the veg and lentils are tender. Blend until smooth using a hand blender, adding a splash of water if needed to loosen, then season. Once cool, will keep chilled for three days or frozen for four months.

Tip the dough onto a lightly floured surface and divide into 12 pieces (about 95g each). Shape into balls, then roll out into rough circles or ovals, about 4mm thick. Heat a large, dry frying pan over a medium-high heat and cook the flatbreads, one at a time, for 2-3 mins. Flip and cook for 1-2 mins more. Immediately brush with olive oil and keep warm wrapped in a clean tea towel.

Heat 4 tbsp oil in a small pan over a medium heat and fry the cumin seeds and remaining paprika for 1-2 mins until the seeds pop. Remove from the heat and stir in the mint. Serve the soup with the yogurt and spiced oil swirled on top and the flatbreads on the side.