Sprinkle the yeast over the warm water, add the sugar and mix all together so the sugar and yeast dissolve. Leave to start activating around 3-5min while you measure out and mix together the remaining dry ingredients - flour, salt, pepper and turmeric.
Add the yeast liquid to the seasoned flour and mix until well combined.
Tip the dough onto a lightly floured surface and knead just a couple minutes to stretch the gluten a bit. Form the dough into a ball and put in a clean, lightly oiled bowl. Cover and set aside in a warm place for around an hour to hour and a half, until it has doubled in size.
Meanwhile, make the curry. Warm the oil in a small pan over a medium heat and add the garlic and onion. Cook, stirring now and then, until they are softened, around 3-5min. Add the curry powder, allspice, paprika and cumin, stir and cook a minute then add the water and chickpeas. Bring to a simmer, reduce the heat, cover and simmer for around 20min.
Preheat the oven to 425F/220C and line a large baking sheet/tray.
Once the dough has risen, knock it back (prod it with your fingers to get air out) then divide into around 6-8 pieces, each about the size of a walnut. Flatten each out into a thin circle. Transfer them to the lined tray and bake for around 8-10min until lightly brown.
Allow the flatbreads to cool slightly before topping or filling with the curry. Top with a little cucumber, chutney and/or hot sauce, as you prefer.
Note prep time does not allow for dough rising time.