Lavash crackers with roast beetroot dip

Preheat oven to 200°C (180°C fan-forced). Place beetroots, garlic and thyme in centre of foil. Drizzle with oil and season with salt and pepper. Crimp edges of foil together to seal, place on tray and cook for 1 1/2 hours until tender.

Make dough by combining flour, sugar and generous pinch of salt in bowl. Make a well in centre and add water, egg yolk and 1 1/2 tablespoons extra virgin olive oil; stir to combine (flours differ in absorbency, so add a little more water if dough is too dry, or a little more flour if dough is too wet.) Knead to a smooth dough, cut in half then cover with tea towel and leave to rest while beetroots cook.

Remove beetroots from oven, carefully tear open foil and allow to cool enough to handle. Cool tray under cold water, then dry.

Brush baking trays with 1/2 tablespoon extra virgin olive oil. Roll each ball of dough out on lightly floured surface to about 1mm thin. Lay on trays and brush with another 1/2 tablespoon oil. Sprinkle with salt and bake 15 minutes until crisp. Transfer to wire rack to cool.

Wearing gloves to prevent staining your hands, peel outer layer from beetroots (it should come away easily), roughly chop and place in processor. Squeeze garlic from skins and add to processor. Remove thyme leaves from stalks and add to processor with yoghurt, salt and pepper. Process to roughly chop. With the motor running, drizzle in remaining extra virgin oil and process to your desired consistency. Serve with lavash crackers.