Quick Lamb Pide

1 - Make the dough Preheat the oven to 220°C. Mix 150g of Greek yoghurt, 150g of self-raising flour and a pinch of salt in a large bowl until a dough starts to form. Lightly dust a clean work surface with flour and turn the dough onto it.

2 - Knead the dough for 2 minutes until it's relatively smooth. Transfer it back to the bowl and let it rest. Wipe the worktop clean.

3 - Prep for the filling Finely dice 1 onion and mince 2 garlic cloves. Finely chop 15g of mint and 15g of parsley.

4 - Cook the onions Heat a medium frying pan over medium heat. Add 1 tbsp of olive oil and when shimmering, add in the onions, garlic, 2 tbsp of tomato paste, 2 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of smoked paprika and a pinch of salt. Cook for about 8-10 minutes until the onion is softened and golden.

5 - Fry the Lamb Once the mix is aromatic, add in 250g lamb mince and break it apart with a spoon. Cook for 5 minutes in the spices. Remember to wash your hands after handling raw meat.

6 - Finish the lamb Add half the chopped mint and parsley to the lamb mix and stir through. Season to taste with salt and pepper. Once the herbs and lamb mix are combined, remove the pan from the heat and let it cool. Meanwhile, get on with the rest of the dish.

7 - Make the Pide Divide the dough in half. On some parchment paper, roll each half into large rectangles. Spread the lamb mixture over the middle of each rectangle, then fold the edges over by about 2cm, then pinch and twist both ends to create a boat shape.

8 - Bake it Transfer the pides to a flat baking sheet. Bake for 10-12 minutes or until the crust is golden brown.

9 - Make the topping Mix the remaining 50g of yoghurt and 100g of feta in a measuring jug, and blitz with a hand blender until smooth. Season to taste with salt and pepper.

10 - Top the pide with dollops of the feta yoghurt mixture and sprinkle over the remaining mint and parsley to garnish. Tuck in!