Method

• 1.
  For the flatbreads, sift flours, baking powder and a pinch of salt together in a large bowl. Add milk, oil and 150ml warm water and bring together with your hands.
• 2.
  Tip out onto a lightly floured surface and knead until you have a smooth, pliable dough. This will take about 15 minutes of vigorous activity. Add a little extra water until you achieve a moist, light but not sticky dough. (If you’re lazy, use an electric mixer with a dough hook attachment and knead for 10-12 minutes until you have a smooth dough.) Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside in a warm spot for 30-60 minutes to allow the dough to relax.
• 3.
  Meanwhile, thread pork cubes onto 4 metal or soaked bamboo skewers and rub all over in the crushed seeds – loads will fall off as you cook. Chill until needed.
• 4.
  Divide the dough into 12 x 70g balls. On a floured surface, roll each portion out into 3mm-thick rectangles.
• 5.
  Preheat a lightly oiled barbecue hotplate to medium and the grill to medium-high. Shake excess flour from dough and cook on the hotplate in batches for 3-4 minutes each side until light golden and cooked – the dough will bubble slightly and lift off the plate. If desired, transfer to the grill for a further minute each side until charred.
• 6.
  Drizzle skewers with oil and cook on the grill in batches for 1-2 minutes on each side until cooked through. Serve with flatbreads, yoghurt, lemon and salad.