Spiced lamb flatbread

Flatbread

• 20 g olive oil, plus extra for greasing
• 150 g water
• 1 tsp sugar
• 2 tsp dried yeast
• 300 g bread flour, plus extra for dusting
• ½ tsp salt

Meat topping

• 3 garlic cloves
• 250 g onions, cut into quarters
• 500 g ripe tomatoes, cut into quarters
• 1 tsp salt, plus extra for sprinkling
• 5 sprigs fresh parsley, leaves only
• 5 sprigs fresh mint, leaves only
• 1 tsp ground cumin
• ½ tsp ground cayenne pepper, adjust to taste
• 1 tsp ground cinnamon
• 1 tsp ground paprika
• 1 tsp ground allspice
• ½ tsp dried chilli flakes, adjust to taste
• 2 tbsp pomegranate molasses
• 500 g lamb mince

Assembly and baking

• 30 g pine nuts
• 2 lemons, cut into quarters