Ingredients
Method
1.To make flatbread dough, combine sifted flours in a large bowl. Add enough of the water to mix to a soft dough. Turn out onto a lightly floured surface. Knead gently for 1 minute or until smooth. Divide dough into two portions. Cover, stand for 30 minutes.
2.Heat oil in a large non-stick frying pan over medium-low heat; cook onion, stirring, for 5 minutes or until soft. Add mince; cook, stirring, over high heat, for 5 minutes or until browned. Add garlic, cumin and chilli; cook, stirring, for 1 minute or until fragrant. Season with pepper to taste.
3.Preheat oven to 220°C. Roll one piece of dough between two pieces of baking paper to make a 30cm oval. Discard top sheet of paper. Transfer bottom sheet of baking paper and dough onto a large baking tray. Top with half the lamb mixture, half the beetroot and half the tomato. Repeat with remaining dough, lamb, beetroot and tomato to make two flatbreads.
4.Bake for 15 minutes, swapping trays halfway through cooking time, or until bases are browned and crisp.
5.Meanwhile, make tahini yoghurt, combine ingredients in a small bowl; season with pepper.
6.Drizzle flatbreads with tahini yoghurt; sprinkle with mint and coriander leaves, to serve.
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