Middle Eastern lamb flatbreads

Instructions

1. To make the flatbread dough, in a medium bowl, combine the flour, baking powder and salt. Create a well in the centre and add the yoghurt. Bring the mixture together into a soft dough. You may need to add a little more flour or add a little water depending on the type of flour. Knead the dough for approximately 2 minutes, until smooth. Cover the dough with plastic wrap and leave it to rest for approximately 20 minutes while you prepare the barbecue.
2. Prepare the barbecue for direct cooking over medium-high heat (200°C to 260°C) with a large Weber Ware frying pan.
3. Divide the flatbread dough into 2 portions. Place the dough balls onto separate sheets of baking paper, lightly dusted with flour and roll into elongated oval shapes, approximately 5mm thick.
4. Once the barbecue has preheated, add 2 tbsp olive oil and the onion to the frying pan. Sautè over direct medium-high heat, with the lid closed, for 4 minutes or until softened, stirring with a silicone spatula or wooden spoon. Add the garlic and Ras el hanout spice, continue sautéing for 1 minute. Add the lamb mince, salt, and pepper, and sauté for 10 minutes, or until the mince has cooked through. Remove from the barbecue and set aside.
5. Using a basting brush, brush the top side of the flatbread with the remaining olive oil. Place the flatbreads onto the cooking grill, olive oil side down. Remove the baking paper and grill the flatbread over medium-high heat directly, with the lid closed for 2 minutes or until grill marks appear. Brush the flatbreads with olive oil, then flip them over. Cook the flatbreads for a further 2 minutes. Carefully remove the flatbreads from the barbecue, using tongs and a metal spatula.
6. Once the flatbreads have cooled slightly, top the flatbreads with labneh and cooked lamb mince. Followed by fresh mint leaves, pomegranate molasses and pomegranate seeds to finish.