Flatbreads with mince

Aromatic flatbreads are common street food in Turkey. If you’re feeling decadent, replace the beef with lamb mince.

Serves 4

Preparation: 35 minutes Cooking time: 30 minutes Oven temperature: 220°C

• 15ml olive oil, plus extra to finish • 500g beef mince

• 1 onion, chopped

• 2 garlic cloves, chopped

• 2 green chillies, chopped

• 5ml ground coriander

• 5ml ground cumin

• 15ml tomato paste

• 2 plum tomatoes, diced

• 30ml fresh chopped flat-leaf parsley or coriander

• 1kg store-bought bread dough • 500ml double-thick yoghurt (see tip)

Fry the mince, onion, garlic, chilli and spices together until fragrant; break up any mince lumps continuously with a spatula. Add the tomato paste and fry until the mince is nicely browned and the mixture is dry. Remove from the heat and stir in the tomatoes and herbs. Season with salt and lots of black pepper. Preheat the oven.

2 Divide the bread dough into four equal portions. Brush each one with a little olive oil and roll out into oval-shaped flatbreads about 5ml thick. Divide the mince mixture between the flatbreads and press down, leaving a thin area open around the edge. Place the flatbreads on an oiled baking tray (or pizza plate with holes in it, if you have one) and bake for about 10–15 minutes or until cooked through and risen around the edges. Serve immediately with yoghurt, a drizzle of olive oil and chopped chilli to taste.

Tip If time allows, make yoghurt cheese for the dish: rinse a square piece of muslin in boiling water, squeeze out the excess moisture and allow to cool. Spoon yoghurt into the middle of the muslin and tie with a piece of string.

Let the yoghurt ball hang for a day or two in a cool, dry place in your kitchen where there’s no direct sunlight (in the fridge, if it’s hot). Place a mixing bowl under the cheese ball to catch the whey.