Method

• 1.
  To make flatbreads, combine flours, yoghurt, 2 tbs oil and 1 tsp salt in a large bowl to form a ball. Turn out onto a lightly floured surface and knead for 2 minutes or until smooth.

• 2.
  Cover dough and rest for 15 minutes while you make the topping. For spiced mince, heat remaining 2 tbs oil in a frypan over medium heat.
• 3.
  Add the onion and garlic, and cook, stirring, for 2-3 minutes until softened. Add spices and lamb, and cook, breaking up mince with a wooden spoon, for 5-6 minutes until lamb is well browned and liquid has evaporated.
• 4.
  Divide dough into 4 equal pieces and roll out on a lightly floured work surface into rough oval shapes about 5mm thick. Brush with a little oil. Heat a chargrill over medium heat. Add flatbreads and cook, turning once, for 5 minutes or until charred and cooked through.
• 5.
  Serve warm flatbreads topped with mince, feta, mint leaves, pomegranate molasses, seeds, chilli and extra yoghurt.