Beetroot and lamb flatbreads with tahini yoghurt

Step 1

To make flatbread dough, combine sifted flours in a large bowl. Add enough of the water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 minute or until smooth. Divide dough into two portions. Cover, stand for 30 minutes.

Step 2

Heat oil in a large non-stick frying pan over medium-low heat; cook onion, stirring, for 5 minutes or until soft. Add mince; cook, stirring, over high heat, for 5 minutes or until browned. Add garlic, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Season with pepper to taste.

Step 3

Preheat oven to 220°C. Roll one piece of dough between two pieces of baking paper to make a 30cm oval. Discard top sheet of paper. Transfer bottom sheet of baking paper and dough onto a large baking tray. Top with half the lamb mixture, half the beetroot and half the tomato. Repeat with remaining dough, lamb, beetroot and tomato to make two flatbreads.

Step 4

Bake for 15 minutes, swapping trays halfway through cooking time, or until bases are browned and crisp.

Step 5

Meanwhile, make tahini yoghurt, combine ingredients in a small bowl; season with pepper.

Step 6

Drizzle flatbreads with tahini yoghurt; sprinkle with mint and coriander leaves, to serve.