Lamb Flatbread

Ingredients

Serves 2

For the bread

• 75g self raising flour

• 75g plain flour

• 1 tbsp olive oil

• 75ml warm water

• 1/2 tsp sea salt

For the topping

• 150g leftover lamb

• 4 tbsp tomato puree

• small handful fresh coriander

• 1/2 tsp ground cinnamon

• 1 tsp ground cumin

• 1/4 tsp ground chilli

• 100ml water

• 3 tbsp sour cream

Method

Lets start by making the bread. In a mixing bowl pour in the flour and salt before making a well in the centre and pouring in the water and oil. Bring it all together with your hands until you have a rough dough then turn onto a floured work surface and kneed for a minute or two until you have a silky and light ball of dough. It won't need long as you don't want the bread to rise. Cover with the bowl and leave to rest for 15 minutes.

Once rested roll the dought out until it is roughly the same size as a baking tray. Smear a little vegetable oil on the tray then lay the dough on top and bake for 15 minutes at 180c or 356f.

While it is baking chop the coriander and finely chop your lamb until it is the same size as mince (mince can be used if you have no leftovers).

In a frying pan in a little oil toast the cinnamon, cumin and chilli for a minute until fragrant then add the lamb, 2 tbsp of tomato puree, the water and half the chopped coriander. Simmer for 5 minutes until almost all the liquid is gone and you have an almost spreadable paste of lamb.

When the bread is done, remove from the oven then spread with the remaining tomato puree as if you were making a pizza. Now over this spread the lamb mixture and then bake again for 10 minutes at the same temperature.

Once done scatter with the remaining coriander and small dollops of sour cream.