In a large mixing bowl, combine baby spinach, self-raising flour, and enough water to form a soft dough. Knead for about 5 minutes until smooth. Cover and let rest for 15 minutes.

Divide the dough into small balls and roll each out to about 5mm thickness. Preheat a skillet over medium heat.

Cook each flatbread in the skillet for about 2-3 minutes on each side until light golden spots appear. Keep warm wrapped in a towel.

In a blender, combine chickpeas, natural yoghurt, peanut butter, lemon juice, and olive oil. Blend until smooth, adding more olive oil if too thick.

Grate carrots and apples, mix in a bowl with lemon juice and olive oil to combine.

Spread houmous on each flatbread, top with slaw, and crumble feta cheese on top. Serve immediately.