Milk (warm) 200ml Water (warm) 50ml Dried active yeast 1 tsp Sugar 1 tsp Plain flour 350g Salt 2 tsp Vegetable oil (plus some for greasing) 100ml Olive oil 1 tbsp 1 Onion (peeled, trimmed, roughly chopped)2 Garlic, cloves (peeled, crushed)1 Red bell pepper (de-stalked, seeds removed, cut into 1cm cubes)Lamb mince broken up 300g Tomato puree 1.5 tbsp Ground coriander 2 tsp Smoked paprika 2 tsp Ground cumin ½ tbsp Ground black pepper ½ tsp Egg yolk 1 Milk ½ tbsp Yoghurt ½ tbsp Nigella seeds 2 tsp Sesame seeds 2 tsp Feta cheese (crumbled) 80 g ½ Red onion (peeled, trimmed, finely sliced rings)Fresh mint (de-stalked, finely chopped) 30g Fresh parsley (de-stalked, finely chopped) 20g Lemon wedges (as needed)Olives (as needed)
1- Fit the Mixer bowl on the machine and attach the dough tool. 2- Add the 200ml warm milk, warm water, yeast and sugar into the mixer bowl. 3- Start the machine on speed 1, mix for 30 seconds to combine. 4- Allow 5-10 minutes for the yeast to become active. 5- Add the flour 1tsp salt and vegetable oil into the mixer bowl. 6- Start the machine on Min speed for 2 minutes, then increase to speed 1 for 6 minutes until the dough is smooth and homogenous. 7- Transfer the dough into a large mixing bowl greased with oil, cover and allow to prove for 1 hour. 8- Meanwhile make the spiced lamb topping. 9- Add the olive oil into a frying pan, place over a medium high heat.10- Once the pan is hot, add the onions and garlic, sauté for 5 minutes, or until the onion is soft and translucent.11- Add the red pepper and sauté for 5 minutes.12- Fry the lamb mince for 5 minutes until browned.13- Add the tomato puree, ground coriander, smoked paprika, ground cumin, seasoning into the frying pan, stir to combine and allow to cook for a further 5-10 minutes.14- Transfer the meat mixture into a medium mixing bowl, set aside to cool whilst you shape the bread dough.15- Transfer the dough onto a lightly floured worksurface.16- Use your hands to flatten the dough on the work surface, then transfer to a lined baking tray.17- Shape into a large rectangle or oval shape by stretching the edges of the dough outwards and using your fingertips to flatten the dough.18- 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.19- Cover with a damp tea towel.20- Set aside for 20 minutes to prove.21- Preheat the oven to 200°C.22- In a small bowl, combine the egg yolk, ½ Tbsp milk and yogurt23- Using a pastry brush top the bread with the glaze.24- Sprinkle the nigella seeds and sesame seeds over the bread.25- Bake for 15 minutes, then remove from the oven and top with the spiced lamb mixture.26- Crumble the feta and red onion on top of the lamb mixture, then return the flatbread to the oven for a further 10 minutes, or until golden brown.27- Remove from the oven and garnish with freshly chopped mint and parsley.To Serve 1- Cut the flatbread into portions and serve with lemon wedges and olives.