Lightly brush flat bread with olive oil. Place under grill/broiler in oven for 10-15 minutes, turning once. Remove when golden brown and crisp, then break into shards.
Heat a generous lug of olive oil in a deep pan or dutch oven. Add bay leaves, minced garlic, chickpeas and baharat. Fry for 30 seconds, stirring constantly so the spices don't stick.
Pour in the stock and bring to a boil, then reduce to a simmer for 15 minutes, until liquid reduces to a thick sauce.
While the chickpeas are cooking, in a small bowl, whisk tahini and yoghurt until combined.
When the chickpeas are done, remove bay leaves and turn off the heat.
In a small frypan, melt butter over medium heat, shaking the pan to prevent it from burning. Once the butter froths then starts to turn golden brown, remove it from the heat and add the almonds.
To assemble, place the flat bread pieces onto a serving bowl, then top with chickpea mixture. Place the yoghurt mixture on top of the chickpeas, then pour over the butter and almonds. Sprinkle with some smoked paprika to garnish and eat immediately (otherwise the flatbread will go soggy!).