Lebanese lamb flatbread
For the pizza dough
- 400g ‘00’ flour, plus more to dust
- 100g fine semolina flour
- ½ tsp salt
- 1½ tsp caster sugar
- 7g sachet fast-action yeast
- 325ml warm water
- 1 tbsp vegetable oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp baharat (see Know-how)
- 500g British lamb mince
- 75g sultanas
- 300ml chicken stock
- 250ml natural yogurt
- 2 green chillies, finely chopped
- Leaves from 4 fresh mint sprigs
- Leaves from 16 fresh coriander sprigs
