For the dough


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, April 2008

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