Combine the yeast and honey in the tepid water and whisk until frothy.

Mix in the flour with a wooden spoon, then knead using a standing mixture or by hand for 2-3 minutes. Add the pinch of salt and continue kneading to incorporate.

Once the dough is firm, leave in a bowl and cover with a clean tea towel. Set this aside to rise for half an hour.

Divide the dough into 8 even pieces and roll to form balls. Then leave them to rise for an additional 10 minutes.

Flatten each ball with your hands and stuff each one roughly with a teaspoon of the Tirokafteri. Pinch the corners of the dough to the middle and pinch to close the dough from spilling. Carefully flatten with a rolling pin to form the flatbread shapes and using your fingertips, create dimples in the dough.

Heat up a drizzle of olive oil in a frying pan over a medium heat. After a minute, add one flatbread in and cook on both sides for about a minute until golden, flipping half way through. Repeat this process with the rest of the flatbreads, making sure to add a drizzle of oil to the pan.

Preheat the oven to 180 degrees fan. To prepare, de-seed and cube the red pepper. Add into an oven-safe dish with 1 tbsp oil and salt.

Cook for 20-25 minutes, until the peppers have softened and become slightly charred.

Place into a blender along with the rest of the ingredients and blitz until smooth.