Spiced lamb flatbread

Flatbread

• 20 g olive oil
• 150 g water
• 1 tsp white sugar
• 2 tsp dried instant yeast
• 300 g baker's flour
• ½ tsp salt

Meat topping

• 3 garlic cloves
• 250 g brown onions, cut into quarters (approx. 4)
• 500 g ripe tomatoes, cut into quarters
• 1 tsp salt
• 5 sprigs fresh parsley, leaves only
• 5 sprigs fresh mint, leaves only
• 1 tsp ground cumin
• ½ tsp ground cayenne pepper, to taste
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp ground allspice
• ½ tsp dried chilli flakes, to taste
• 2 tbsp pomegranate molasses
• 500 g lamb mince
• 30 g pine nuts

Assembly and baking

• olive oil, for greasing
• plain flour, for dusting
• salt, for sprinkling
• 2 lemons, cut into quarters