Warm the milk and water in a small saucepan (Ingredients 1).

Peel, trim and roughly chop the onion.

Peel, destem and crushed the garlic

Destalk the red pepper, remove the seeds and cut into 1 cm cubes.

Break up the lamb mince.

Crumble the feta cheese.

Peel, trim and finely slice the onion into rings.

Destalk the herbs and finely chopped.

Cut the lemon into wedges.

Line a large baking tray with parchment paper.

Fit the Spiral dough tool to the machine.

Add the first four items of Ingredients 1 (milk, water, yeast, sugar), into the Mixer bowl.

Attach the Mixer Bowl to the machine.

Mix on speed 1 for 30 seconds until combined.

Let rest for 5-10 minutes to allow the yeast to become active.

Add the remaining Ingredients 1 (flour, salt, oil), into the Mixer bowl.

Mix on speed Min for 2 minutes.

Mix on speed 1 for 6 minutes until the dough is smooth and homogenous.

Transfer the dough into a large mixing bowl greased with oil.

Cover and to prove for 1 hour.

Add the first item of Ingredients 2 (oil), into a frying pan.

Place over a medium high heat until hot.

Add the next two items of Ingredients 2 (onion, garlic) into the frying pan.

Sauté for 5 minutes until soft and translucent.

Add the third item of Ingredients 2 (red pepper) into the pan.

Sauté for 5 minutes until softened.

Add the fourth item of Ingredients 2 (lamb mince) into the frying pan.

Fry for 5 minutes until browned.

Add the remaining items of Ingredients 2 (tomato puree, spices, seasoning) into the frying pan.

Stir to combine.

Cook for a further 5-10 minutes.

Transfer the meat mixture into a medium mixing bowl.

Set aside and let cool whilst you shape the bread dough.

Transfer the dough onto a lightly floured worksurface.

Use your hands to flatten the dough on the work surface.

Transfer the dough to the lined baking tray.

Shape into a large rectangle or oval shape by stretching the edges of the dough outwards and using your fingertips to flatten the dough.

Use the blunt edge of a knife to draw parallel lines across the dough then four more perpendicular to those to make a criss-cross pattern.

Cover with a damp tea towel.

Set aside for 20 minutes to prove.

Preheat the oven to 200°C.

Add Ingredients 3 (egg yolk, milk, yogurt) into a small bowl.

Stir to combine.

Using a pastry brush top the bread with the glaze.

Sprinkle the remaining items of Ingredients 3 (nigella seeds, sesame seeds) over the bread.

Bake at 200°C for 15 minutes.

Remove from the oven and top with the spiced lamb mixture.

Add Ingredients 4 (crumbled feta, red onion) on top of the lamb mixture.

Return the flatbread to the oven.

Bake at 200°C for 10 minutes, or until golden brown.

Remove from the oven.

Garnish with freshly chopped mint and parsley.

Cut the flatbread into portions and serve with lemon wedges and olives.