Moroccan Lamb Meatballs with Batbout Flatbreads

Batbout dough

• 320 g water
• 2 Tbsp sugar
• 20 g fresh yeast
  of 1 heaped tsp dried yeast (8 g)
• 10 g olive oil, plus extra for greasing
• 250 g plain flour
• 80 g wholemeal flour
• 240 g semolina, durum wheat
• 1 ½ tsp fine sea salt

Lamb meatballs

• olive oil, for greasing and frying
• 4 garlic cloves
• 5 - 6 sprigs fresh mint, leaves only, to taste
• 600 g lamb meat for stewing, boneless, cut in cubes (2 cm)
• 2 ½ tsp hot paprika
• 2 tsp ground cumin
• 1 ½ tsp fine sea salt
• 1 tsp cayenne pepper
• ¼ tsp ground black pepper
• 6 - 7 sprigs fresh parsley, leaves only, to taste
• 600 g tinned chopped tomatoes
• 200 g water
• 20 g sunflower oil