Ingredients

For the flatbreads:

• 300g self-raising flour
• 250ml strained yogurt
• 1 tsp baking powder

• 2 cloves garlic, peeled, halved
• 1 red onion, quartered
• Handful of fresh coriander (inc. stalks)
• 2 tbsp Ras el Hanout spice mix
• 1 pinch chilli flakes
• 1 tbsp oregano
• 250g lamb mince
• 1 tsp sea salt
• Few turns of black pepper
• 1 tbsp olive oil

• Greek yogurt, lemon and extra coriander

Tools

• MultiPro Go Super Compact Food Processor

Method

For the flatbreads:

1. Pre-heated pizza oven or FAN 200/220c
2. Add the yoghurt, baking powder and self-raising flour to the MultiPro Go and pulse a couple of times until it comes together.
3. Tip onto a lightly floured work surface and gently knead until it forms a soft dough (add more flour if needed).
4. Divide into four balls and roll out to the thickness of a £1 coin (about 3mm thick) and leave to rest covered with a damp cloth.

For the filling:

1. Add the onion, garlic, coriander, pinch of chilli flakes and salt to the MultiPro Go and pulse until you have a coarse mixture.
2. Add the lamb mince, ras el hanout, olive oil, oregano and black pepper and pulse again until it forms a paste.

To cook:

1. Spoon the mixture over each flatbread, using a fork to spread it out, it only needs to be 5mm deep. Once done, pop into your pre-heated pizza oven or conventional fan oven and cook for between 5-10 minutes or until the lamb and base are cooked.
2. Remove from the oven, add a squeeze of lemon, a dollop of yoghurt and a few coriander leaves and eat immediately!

Chef's Notes

• Top Tip: if you don’t have Ras el Hanout use 1 tsp of smoked paprika, ground cumin and 1/2 tsp chilli flakes, ground cinnamon, turmeric and allspice (or a variation of those