Toast coriander seeds in a dry pan for 2 minutes until golden.
Crush the seeds lightly using a pestle and mortar.
Boil the crushed seeds in a pan with the water.
Place yoghurt in a bowl and add yeast.
Stir the seed water into the yoghurt mixture.
Combine with 200g of flour and prove for 25 minutes.
Add remaining flour, salt, and oil to the dough and mix well.
Cover the dough and prove for one hour until doubled in size.
Knead the dough lightly for one minute on a floured surface.
Divide the dough into six equal pieces and roll into balls.
Roll balls into flat circles between 10cm and 12.5cm.
Cook dough in a hot oiled pan for 30 seconds per side.
Blend all hummus ingredients except oil in a food processor.
Stream in oil while blending to reach desired consistency.
Garnish hummus with olives and chargrilled chilli.
Serve warm flatbreads arranged around the bowl of hummus.