Ingredients

• 400g/14oz type ‘00’ flour
• plus extra for dusting
• 100g/3½oz semolina flour
• ½ tsp salt
• 1½ tsp caster sugar
• 7g sachet fast-action yeast
• 325ml/11fl oz warm water
• 1 tbsp vegetable oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp ground baharat spice mix
• 500g/1lb 2oz lamb mince
• 75g/2½oz sultanas
• 300ml/10½fl oz chicken stock
• 250ml/9fl oz plain yoghurt
• 2 green chillies
• finely chopped
• salt and freshly ground black pepper
• 4 fresh mint sprigs
• leaves only
• 16 coriander sprigs
• leaves only

Directions

• For the dough
• the day before you want to eat the flatbreads
• mix the flours
• salt and sugar in a large bowl.
• In a jug
• mix the yeast to a paste with a little of the water
• then stir in the remaining water until the yeast has completely dissolved.
• Make a well in the centre of the flour mixture and pour in the yeasted water
• gradually bringing more and more of the flour into the wet mixture
• until all of the flour has been incorporated and the mixture has come together as a soft dough.
• Turn out the dough onto a lightly floured work surface and knead well until smooth and elastic.
• Divide the dough into four equally sized pieces and roll each into a ball. Place the dough balls onto a lightly greased baking tray
• cover with a loose sheet of cling film or a clean tea towel
• and leave to prove in the fridge for 24 hours.
• When the dough has proved (doubled in size)
• make the topping.
• For the topping
• heat the oil in a frying pan over a medium heat. Add the shallot
• garlic and spices and fry for 1-2 minutes
• or until softened.
• Add the lamb mince and increase the heat to high. Fry for 4-5 minutes
• breaking up the mince with a spoon and stirring frequently
• until browned all over.
• Add the sultanas and chicken stock to the pan and bring the mixture to the boil
• then reduce the heat until the mixture is simmering and simmer for 18-20 minutes
• or until the lamb is tender and the liquid has almost all evaporated. Season
• to taste
• with salt and freshly ground black pepper
• then remove the pan from the heat and set aside to cool completely.
• Preheat the oven to its highest setting. Place a heavy baking tray or pizza stone in the oven and allow to heat up.
• Roll each piece of dough out onto a lightly floured work surface into an oval roughly 20x15cm/8x6in
• and about 0.5cm/¼in thick.
• Spread the lamb mixture onto the dough bases
• then top with dollops of the yoghurt. Sprinkle over the chopped chillies and season
• to taste
• with salt and freshly ground black pepper.
• Transfer the flatbreads
• in batches if necessary
• to the baking tray or pizza stone and cook for 5-10 minutes
• or until the bases are golden-brown and crisp. Remove from the ove and sprinkle over the herbs. Serve immediately.