Step 1

Preheat the oven to 220C/200C Fan/Gas Lightly oil a large baking tray and place in the oven to heat.

Step 2

To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in.

Step 3

Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges.

Step 4

While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.

Step 5

Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.

Step 6

For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.

Step 7

Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves.