325g plain flour
½ tsp salt
3 tbsp extra virgin olive oil
500g lamb mince
1 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tbsp tomato paste – aim for low salt
2 tsp ground coriander
½ tsp cayenne pepper
1 tsp cumin ground
½ red onion, diced
½ cup mint leaves
1 cup cherry tomatoes, quartered
Juice of 1 lemon
½ cup fresh mint, chopped
Greek yoghurt, to serve
Combine flour and salt in a mixing bowl and make a well in the centre for the olive oil and water – then combine all ingredients together to make a sticky dough.
Cover the bowl and allow it to rest for 30 minutes.
Meanwhile, heat a frypan and olive oil – add onion and brown for 1-2 minutes, then add mince and break it up, ensure all browned then add garlic and stir through.
Add in the ground coriander, cayenne pepper, cumin and tomato paste and continue to cook the mince for 3-4 minutes. Season with salt and pepper.
Take your dough and divide it into 4 pieces and roll each one out so it is a flatbread the size of the pan you are going to cook them in.
Heat a heavy pan and spray with olive oil – place the flatbread in the pan and cook for 2 minutes – when bubbles start to appear flip it over and cook until browned.
Place the flatbreads on an oven tray lined with baking paper and top with lamb mixture.
Toss the sliced onion in the lemon juice with the freshly chopped mint and set aside for serving. Salt this mixture.
Place in the grill for 2-3 minutes then serve with red onion, herbs and cherry tomatoes sprinkled on top and dollops of yoghurt.