Greek lamb rolls with yoghurt dressing

Yoghurt dressing

• 200 g Greek-style natural yoghurt
• ¼ tsp sumac
• ½ tsp dried mint

Flatbreads

• 170 g plain flour, plus extra for dusting
• ½ tsp salt
• 100 g hot water

Greek lamb rolls

• 1 garlic clove
• 2 sprigs fresh flat-leaf parsley, leaves only
• 500 g lamb mince
• ¼ tsp dried chilli flakes
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp dried mint
• water, for brushing
• olive oil, for brushing
• 1 lemon, cut into wedges, to serve