Fragrant lamb flatbreads

• pack bread↗half a 500g

  mix - or make your own (see below)

• onion↗1

  finely chopped

• lean minced lamb250g g
• garlic clove↗1

  crushed

• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• natural yogurt↗2 tbsp tbsp
• pine nut↗2 tbsp tbsp
• mint↗handful

  chopped (or use a sprinkling of dried)

• strong white flour↗250g g
• salt↗½ tsp tsp
• sugar↗1 tsp tsp
• easy blend yeast↗1 tsp tsp

  from a 7g sachet

• warm water150ml ml

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Make the bread mix following pack instructions, then divide into two and roll out into large ovals. Transfer to a large, floured baking sheet.

2. 2

   In a bowl, combine the onion, lamb, garlic, spices and yogurt, and season. Crumble over the dough almost to the edges, then scatter over the pine nuts. Bake for 15-18 mins until the bread is golden and crisp and the meat is browned. Sprinkle over the mint, then serve with a green leaf and tomato salad.

3. 3

   FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.