Place the flour in a large bowl with a tiny pinch of salt and 100ml of cold water. Mix together with a fork until it starts to come together, then use your hand to gently knead into a soft dough and set aside to rest. Coarsely grate the carrot, cabbage and radishes into a large bowl. Pick and roughly chop the mint leaves, saving a few smaller ones for later, and add to the bowl. Squeeze over the juice of ½ a lemon, season to perfection, and set aside. Place a large, non-stick frying pan over a high heat. Roll out the dough on a flour-dusted surface until just under ½ cm thick. Lay into the dry pan and cook for 1½ minutes on each side, until golden and charred. Meanwhile, roughly chop the lamb and place in a bowl with the coriander, oregano, the zest of 1 lemon, 1 teaspoon of olive oil, a pinch of salt and pepper, and gently toss to combine. Place a medium frying pan on a high heat, add the lamb and fry for 10 minutes, until golden and crispy. Squeeze over the lemon juice, drizzle with the honey and toss it all together. Lay the flatbread over the lamb in the pan and gently push down to soak up the lovely juices, then turn out onto a board. Pile the slaw over the lamb, sprinkle with the reserved mint leaves, and drizzle with yoghurt and a drizzle of chilli sauce, if you like. Roll up, cut in half and serve.