Chapli Kebab Flatbread Pizza with Mint Yogurt

Method

1. Put a baking tray in the oven and preheat in the oven at 230 °C for 15 min. A hot tray gives the pita a crisp base.

   oven

2. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 1 min until fragrant, then crush coarsely in a mortar.

   Add in this stepCoriander seeds 1 tspCumin seeds ½ tsp

   medium-low heat

3. Chop the onion very finely and squeeze it dry. In a bowl, combine the beef, onion, chopped chilli, half the chopped coriander, the crushed spices, chilli flakes and salt and knead for 1 min to make the chapli mixture.

   Add in this stepBeef mince 200 gOnion ½Hot green chilli 1Fresh coriander (cilantro) 4 gRed chilli flakes ½ tspSalt ½ tsp

4. Mix the tomato paste with the olive oil and spread it thinly over the pita. Pinch the meat mixture into hazelnut-sized pieces and scatter them evenly over the top; small, thin pieces cook through in the short baking time. Sprinkle over the mozzarella and thinly sliced red onion.

   Add in this stepPita breads (20 cm) 2Tomato paste 2 tbspOlive oil 2 tspGrated mozzarella 80 gRed onion ½

5. Carefully slide the pitas (2 × 20 cm) onto the hot tray and bake in the oven for 10 min, until the meat is browned, the cheese bubbles and the edges are crisp. If they don't all fit, bake in rounds. Break open a piece of meat to check there is no pink.

   oven

6. Stir the chopped mint and lemon juice into the yogurt. Drizzle the mint yogurt and pomegranate molasses over the pizzas, scatter with the rest of the coriander and cut into 6 slices.

   Add in this stepPlain yogurt 80 gFresh mint 4 gLemon ½Pomegranate molasses 2 tspFresh coriander (cilantro) 4 g