Heat oven to 220C/fan 200C/gas 7. Make
the bread mix following pack instructions,
then divide into two and roll out into large
ovals. Transfer to a large, floured baking sheet.
In a bowl, combine the onion, lamb, garlic,
spices and yogurt, and season. Crumble over
the dough almost to the edges, then scatter
over the pine nuts. Bake for 15-18 mins until
the bread is golden and crisp and the meat
is browned. Sprinkle over the mint, then
serve with a green leaf and tomato salad.
FOR THE DOUGH: Mix together the flour, salt, sugar and yeast. Add the water and mix to a soft dough. Knead for 2 mins
on a lightly floured surface, then roll out. Add the topping as above. Leave in a warm place to rise for 15 mins before serving.