Beef kofta flatbreads with lemon yoghurt

Instructions

1. Place mince, garlic, coriander, cumin, paprika and parsley in a large bowl. Season with salt and pepper and mix well to combine. Shape into 12 oval koftas. Cover and refrigerate while preparing pickled onion and flatbread.
2. To make pickled onion, stir cumin seeds in a small frying pan over a medium heat for 1-2 minutes, until fragrant. Add onion, vinegar, sugar and ½ tsp salt. Cook, stirring, for 2-3 minutes, until sugar has dissolved and onion has softened slightly. Set aside to cool.
3. To make flatbread, place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes, or until smooth, then divide into 4 equal portions. Shape each portion into a ball and roll out into a 15cm circle. Lightly spray a grill pan with oil and heat over a medium-high heat. Cook flatbreads, one at a time, for about 2 minutes on each side or until slightly charred and cooked through. Remove from the pan and wrap in a clean tea towel to keep warm.
4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas for about 8 minutes, turning, or until evenly browned and cooked through. Meanwhile, to make lemon yoghurt, combine all ingredients in a small bowl. Season with salt and pepper.
5. To serve, top flatbreads with salad leaves, koftas, pickled onion and lemon yoghurt.