500g Strong white bread flour
10g Dried yeast
For the topping
500g Mixed lamb
2 tbsp Cumin
2 tbsp Nigella seeds
1 Red onion finely chopped
75g Dried apricots
Salt and pepper
1 Red onion
2 Large tomatoes seeds removed and diced
1 Lemon juice only
1 Handful Flat leaf parsley chopped
30ml Olive oil
Yogurt and lemon juice to serve
Mix together 100g of the flour with half of the yeast.
Pour in 150ml water and whisk together.
Leave the mixture to ferment for 1 hour, this will help to develop the flavour.
Add the rest of the remaining bread ingredients and mix into a dough.
Once you have dough mixture, transfer to a clean work top lightly floured and knead for 5 -10 minutes.
Return the dough to your mixing bowl and leave to prove for 1 hour or until it doubles in size.
Meanwhile to make the topping, cook the lamb in a frying pan until crispy, use a wooden spoon to break up the mince while its cooking.
Sprinkle in the ground cumin and nigella seeds.
Season with salt and pepper, then add the chopped apricots and raisins.
Continue to cook for a further 5-10 minutes, then remove from the heat and leave to cool.
Scoop out the proved bread dough and divide into 4 portions.
Roll out the balls of dough into a circle approximately 1/cm thick and place on a round pizza baking tray.
Top the flatbread with some of the cooked lamb mixture and bake in the oven for 15 minutes 200c
Top make the second topping.
Finely dice the red onion and place in a mixing bowl with the chopped tomatoes, lemon juice and olive oil.
Add the chopped parsley and mix together.
Once the flatbread is baked top with the tomato and onion salad, then roll up and wrap in foil if you are taking it out and about or simply serve with a squeeze of lemon and some nice thick Greek style yogurt.