Make the yoghurt flatbread dough.

Combine the flour and salt in a large bowl.

Fold in the yoghurt and use your hands to mix to just combine.

Set aside to rest while you prepare the filling.

To make the filling, heat the olive oil in a frying pan over medium-high heat.

Add the lamb mince, onion, and pepper, and fry, stirring often to break up the mince until the mince is no longer pink and starts to brown (6–8 minutes).

Add the lemon zest, cumin, and salt, and cook for a further 2 minutes until aromatic.

Remove from the heat and stir through the parsley and lemon juice, then set aside to cool.

Use floured hands to form the flatbread dough into a rough log and divide into 10 pieces.

Flatten each piece of dough into 15cm/6in rounds.

Spoon a loose ⅓ cup of the lamb filling onto the middle of the dough, then fold up the edges of your dough to join in the middle, covering the filling and forming a round parcel. (You want the lamb filling to be surrounded in dough, like a little pocket of deliciousness).

Turn the flatbread over and use a rolling pin to gently roll out into a 12cm/5in round.

Repeat this process with the remaining dough and filling until you have 10 rounds in total.

When you are ready to cook, preheat your barbecue or heavy frying pan to medium-high heat.

Cook the flatbreads until golden and cooked through (about 3 minutes on each side).

To serve, cut each round into four and pile onto a serving board

Serve alongside a bowl of yoghurt with a couple spoonfuls of harissa swirled through it, if using.

When making the dough, we’ve found these work best when you use plain runny yoghurt. If you’re using Greek yoghurt, you will need to use a little more.